Corn bread

Apr. 12th, 2014 10:00 pm
eve11: (foodie_ingredients)
[personal profile] eve11
I adapted a recipe from the container of corn meal, in order to incorporate canned creamed corn, and it came out pretty good:


2 cups flour
1 cup corn meal
1 tbsp baking powder
1/2 tsp salt
6 tbsp sugar
2 tbsp honey
1 cup buttermilk
2 eggs, beaten
1/4 cup vegetable oil
1 14.5 oz can of cream-style corn

Preheat oven to 400. Grease an 8x8 pan. Mix dry ingredients (incl sugar) in a large bowl. Mix wet ingredients (beaten eggs, creamed corn, honey, buttermilk, vegetable oil) in a small bowl and then add to the large bowl and mix until just combined. Pour into pan. Bake 25 to 30 minutes until a knife inserted comes out clean. Cool a bit, slice and eat!

(It came out pretty well, though very moist for a cornbread, but I liked it. Moist but not gummy, anyhow.)

Date: 2014-04-13 02:14 am (UTC)
clocketpatch: A small, innocent-looking red alarm clock, stuck forever at 10 to 7. (Default)
From: [personal profile] clocketpatch
Sounds yummy. I think I might add buttermilk to my next grocery run. Do you think it would work with (defrosted) frozen corn, or is the tinned stuff absolutely essential? The only things I ever get in cans really are beans, fish, and tomato paste. :/

Date: 2014-04-13 02:22 am (UTC)
From: [identity profile] eve11.livejournal.com
The tinned creamed corn has more liquid to it, which is why I upped the dry ingredients to incorporate the canned corn. I'd guess that with frozen corn you could probably incorporate it using the prior proportions that were on the cornmeal canister: 1 1/4 cup flour, 3/4 cup cornmeal, 2 tsp baking powder, one egg, and 1/4 cup oil.

Date: 2014-04-13 02:49 am (UTC)
clocketpatch: A small, innocent-looking red alarm clock, stuck forever at 10 to 7. (Default)
From: [personal profile] clocketpatch
Mmmm. Yes. I think this will be a thing that happens next week.

Date: 2014-04-13 02:47 am (UTC)
From: [identity profile] a-phoenixdragon.livejournal.com
Ohhhh...sounds good!!

*HUGS*

I'm used to pan-fried. Goes well will goulash, sauerkraut, well...anything, really. LOL!

Date: 2014-04-13 04:15 pm (UTC)
From: [identity profile] eve11.livejournal.com
I've never had pan-fried cornbread... I am used to the northern sweet kind. I guess that's probably what you would call "not cornbread", lol :D

Date: 2014-04-13 11:37 pm (UTC)
From: [identity profile] a-phoenixdragon.livejournal.com
LOL!! No, deep south does it that way as well - tis us people in the middle that are weird (I mean, we put our chili - specially here in Louisville - over SPAGHETTI..WEIRD). I've noticed there are a lot of parallels in the upper north and deep south cooking wise. And yes, I actually pay attention to things like that, lol!!

You ever want our weird recipe though, just let me know!

*HUGS*

Date: 2014-04-18 10:49 am (UTC)
radiolaires: (a doodlin' song)
From: [personal profile] radiolaires
It looks super delicious! Thank you for sharing! Might give it a try.
Edited Date: 2014-04-18 10:49 am (UTC)

Profile

eve11: (Default)
eve11

July 2017

S M T W T F S
       1
2 3 45678
9 101112131415
16171819202122
23242526272829
3031     

Most Popular Tags

Active Entries

Style Credit

Expand Cut Tags

No cut tags
Page generated Aug. 18th, 2017 05:07 am
Powered by Dreamwidth Studios