I had grand plans Sunday for some recipes but the computer was cleaned and cleaned of my blog cookies so only pieces of the website are showing up, making posting impossible. But I’ve managed to figure out some cookies so that I can post again.
Reviewing the ingredients for Cornbread, reminded me I needed to mix up a batch of baking powder (1 teaspoon baking soda, 2 teaspoons cream of tarter, and 1 teaspoon of cornstarch [for stability, eliminate if you are only making enough to use immediately].
CORNBREAD (adapted from Aunt Jemina Corn Meal recipe)
1-1/4 cup all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
1 cup corn kernels, canned is easiest but yes, you can use frozen or fresh (THIS IS MY ONLY ADDITION TO THE RECIPE)
Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. (If you find the mixture too wet, add a 1/4 to 1/2 cup more flour until it’s a bit thicker). I used the same pan I use for cream corn souffle and it puffs up like a popover in this picture below, huh?
I didn’t have any canned corn to use and as I often use frozen corn, I adjust the temperature and cooking time. Lowering the temperature to 375 degrees for UP TO 1 HOUR, it cooks to this:
I haven’t frozen this recipe but I’m sure you could with varying results on when you use it. I’d say freeze and eat within a month. Um..better yet, make this recipe as muffins and that’ll do the trick.
You can also add herbs and spices to make it more savory even spice it up using yummy items like black beans, onions and Jalepeños! What’s your take on what to include in your cornbread?
- Jalepeño Cornbread (skillsinlife.wordpress.com)
- Pennsylvania Dutch Cornbread (authenticallynikki.com)
- Cornbread (cookingwithbarenecessities.wordpress.com)
- Corn Muffins (bakerunlive.com)
Check out these fabulous link parties for delicious entrees and desserts to go with!