This is a simple corn bread recipe that I like to use for corn bread stuffings or a corn bread side dish with a spicy chili or beef stew.Servings:
8
Preparation Time:
1 hour
Tools
- mixing bowl
- whisk
- wooden spoon
- measuring cup
- measuring spoon
- rubber spatula
- 9"x12" lightly greased baking dish
Ingredients
- 1 1/2 c. light corn meal
- 1/2 c. unbleached white wheat flour
- 1 t. ea. salt, sugar, baking powder
- 1 14 oz. can creamed corn
- heavy creame (to make 2 c. liquid w/ creamed corn)
- 1/3 c. butter, barely melted
- 3 large eggs, room temperature, beaten
Cooking Instructions
- Place a rack in the centre of a 350F oven.
- Whisk the corn meal, flour, salt, sugar, and baking powder together in the mixing bowl.
- Put the creamed corn into the measuring cup and add enough creame to bring it up to 2 cups.
- Carefully pour the corn, cream, butter, and eggs over the dry ingredients.
- Use the wooden spoon to scrape down the side of the bowl and up through the centre.
- Turn the bowl a bit and repeat until most of the dry ingredients have gotten damp.
- Pour the batter into the baking dish and bake for 35 minutes @ 350F.
- Cool the pan on a rack for 20 minutes before turning the bread out onto a rack to cool completely.
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