Kitchen Creations

Tuesday, January 24, 2012

Feeling Corny?

It's been cold up here in the northwest!  Lots of snow, which is gorgeous.  Last night I was feeling in the mood for some nice warm comfort food and decided on chili.  To go with that, I wanted cornbread, but not dry cornbread, something warm and filling and not as crumbly.  I had a few different recipes from different friends and looked them over.  Unfortunately I had ALMOST all the ingredients.  I was missing a couple key ingredients, namely a cornbread mix.  So I grabbed my box of corn meal, turned on my imagination, uh... culinary expertise, and came up with this recipe, which was divine. It's also incredibly easy - an "open, dump and mix" recipe! We drizzled it with honey and it was so delicious.  It could stand by itself it was so good and filling.  It's our go to cornbread now for sure!

So go to it! You won't regret it!

Deluxe Cornbread 
1 cup yellow corn meal
1 cup flour (used white whole wheat)
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. honey
1 can corn, drained
1 can creamed corn
2 eggs
1/2 cup butter, melted
1 cup sour cream

1.)  Pre-heat oven to 375 degrees
2.)  Grease a 8X8 or 9X9 pan - it's pretty thick - you can use a bigger pan to make a thinner bread, just be sure to reduce the heat to 350 and cook for less time.
3.)  Mix cornmeal, flour, baking powder and salt together.
4.)  Add remaining ingredients and mix well.
5.)  Spread into greased pan and cook for 45-60 minutes, until bread is golden on top and knife inserted in the center of the bread comes out clean.

Click here for printable link

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