winter corny corn bread

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Sometimes I just have to have corn bread with a meal. Unfortunately corn, like tomatoes, is one of those ingredients that really needs to be used in season and freshly picked to truly enjoy.

This recipe uses corn meal and canned creamed corn to get a lot of corn flavour into the bread. You will just have to wait until summer, like me, for the fresh roasted corn bread.
Servings:
9
Preparation Time:
prep: 15 minutes, bake: 30 minutes, rest: 15 minutes
Tools
  • small frying pan
  • cutting board & knife
  • 2 qt. mixing bowl
  • whisk
  • 4 c. liquid measuring cup
  • large spatula
  • 9"x9"x2" baking dish, greased
  • wire rack

Ingredients

  • 1 T. butter
  • 1/2 medium red onion, 1/4" dice
  • 1/2 red bell pepper, 1/4" dice
  • 2 green serrano chiles, minced
  • 1 t. kosher salt
  • 1/2 t. fresh ground black pepper

  • 7 oz. light ground corn meal
  • 2.5 oz. unbleached white bread flour
  • 2 T. baking powder
  • 1 T. brown sugar (optional)
  • 1/4 t. baking soda (optional)

  • 3 eggs
  • 14.5 oz. can creamed corn
  • about 1/2 can evaporated skimmed milk
  • 1/4 c. cheddar cheese, grated
  • 1/4 c. jack cheese, grated
Cooking Instructions
  1. Preheat the oven to 400F for 20 minutes.
  2. Place the frying pan over medium heat and place the butter into the frying pan.
  3. After the butter stops sizzling; add the chopped onion, bell pepper, minced serrano chiles, salt, and black pepper to the frying pan. Stir and turn the heat down to medium-low.
  4. Place the corn meal, bread flour, baking powder, brown sugar, and baking soda into the mixing bowl. Use this whisk to thoroughly blend all of the dry ingredients.
  5. Crack the eggs into the measuring cup and beat lightly with the whisk.
  6. Add the can of creamed corn and just enough mild to bring the level up to 2.75 c. and stir to combine.
  7. Add the cooked onion, bell pepper, chiles, and cheese to the liquid and stir to combine.
  8. Carefully pour the liquid ingredients over the top of the dry ingredients.
  9. Carefully combine the wet and dry ingredients by using the spatula to scrape down the side of the bowl and bring the dry ingredients up through the middle of the wet ingredients.
  10. It should only take 10 to 12 stirs. Do not worry if there are still small clumps of dry ingredients - they will bake out.
  11. Pour the batter into the greased baking dish and level with the spatula.
  12. Bake in the preheated 400F oven for 30 minutes. (Check in 25 minutes and cover the pan with a sheet of foil if the bread is getting too brown.
  13. Rest the pan on a wire rack for 15 minutes before cutting and serving.
Notes
This recipe works well with additions of up to 1/4 c. of bacon, ham, or herbs into the liquid ingredients.

If you do not add the brown sugar, then do not add the baking soda.

You can make the dish without dairy by replacing the butter with olive oil and replacing the evaporated milk with a slurry of 1/2 c. water and 1 t. of corn starch.