simple corn bread

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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
  1. Place a rack in the centre of a 350F oven.
  2. Whisk the corn meal, flour, salt, sugar, and baking powder together in the mixing bowl.
  3. Put the creamed corn into the measuring cup and add enough creame to bring it up to 2 cups.
  4. Carefully pour the corn, cream, butter, and eggs over the dry ingredients.
  5. Use the wooden spoon to scrape down the side of the bowl and up through the centre.
  6. Turn the bowl a bit and repeat until most of the dry ingredients have gotten damp.
  7. Pour the batter into the baking dish and bake for 35 minutes @ 350F.
  8. Cool the pan on a rack for 20 minutes before turning the bread out onto a rack to cool completely.
AttachmentSize
simple-corn-bread.jpg24.84 KB