Cornbread Love

Posted by on Oct 30, 2013 in Holiday, Side Dishes | 4 comments

Cornbread Love

This is my 300th post.  For those of you who subscribe and hang in there with me—thank you!

As a milestone to mark the occasion, I thought to pluck my beloved moments from the archives and revisit them.

Nope, what you need is this cornbread recipe.

 

 

 

 

 

 

 

I worked this recipe out a zillion years ago after experimenting with lots of ingredients, including sweet potatoes.  I wanted to use whole grains, and little fat with a substantial outcome, not a brick.

Everyone has his or her favorite way of making cornbread.  It can be sweet and more cake-like with a delicate crumb or like my dense, savory, and not particularly sweet corn child.  This alone makes it the perfect vehicle to deliver sweet honey, homemade jams or apple butter; or to crumble into your bowl of chili before heading out to a Halloween carnival.

 

 

 

 

 

 

 

It is a sort of one-bowl wonder.

 

 

 

 

 

 

 

Dry ingredients

 

 

 

 

 

 

 

Wet ingredients

 

 

 

 

 

 

 

Make a well

 

 

 

 

 

 

 

Combine the wet into the dry

 

 

 

 

 

 

 

Slide into a well oiled pie dish, baking dish, or iron skillet.

 

 

 

 

 

 

 

Creamed Corn Cornbread

 

 

 

 

 

 

 

Yes, it has a special place at Thanksgiving too…

Creamed Corn Cornbread

Ingredients

  • 1 cup stone ground cornmeal
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 (14 ½ ounce) can cream-style corn
  • ½ cup buttermilk
  • 2 large egg whites
  • 1 Tablespoon canola oil
  • ½ cup unsweetened applesauce
  • honey

Instructions

  1. Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray.
  2. Combine cornmeal, flour, baking powder, baking soda and salt in a large bowl. Mix well with a fork, and then make a well in the center.
  3. Combine creamed corn, buttermilk, egg whites, oil and applesauce in a medium bowl: mix until well blended. Pour liquid ingredients into the well of the dry ingredients and fold until well combined.
  4. Pour batter into prepared pan and smooth the top. Bake 35-40 minutes until the cornbread tests done in the center and top is lightly golden brown.
  5. Brush the top with a glaze of honey while the cornbread is still warm.
  6. Serves 8
  7. © Copyright 2013 Peggy Barrett Lunde
  8. All Rights Reserved
  9. http://cococooks.net/
http://cococooks.net/cornbread-love/

4 Comments

  1. 10-30-2013

    Looks very good Peggy!! I think I might try this. My church I grew up in would all ways have a Chili and Corn Bread cooking contest along with games for the kids line dancing. A Halloween alternative and the assent Pastors father won every year he interred my grandma sad it was the best she had ever had. He gave it to me. Yours looks similar and much lighter.. Thanks for sharing I’m making your Veggie Chili tonight!!! 😉
    Vinnie

    • 10-30-2013

      Sorry at church to night as a Veggie option !!!

  2. 10-30-2013

    I must make this cornbread recipe to go with my Chili & Beans!!! It looks and sounds awesome! Thanks for sharing with your dedicated BLOGGERS!

  3. 10-31-2013

    Peggy, love this cornbread recipe, will make it tonight to go with my lentil soup.
    Thanks for sharing this with all your blogging fans.

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