Light & Delicious Cornucopia Cornbread
A Light and Versatile Recipe that is Excellent on Brisk Fall Days
1 cup cornmeal
1 cup wheat flour
1 tsp baking powder
1 tsp salt
1 tsp sugar
1 16 oz can of cream style corn
1 tbsp oil
1 egg
Enough milk to make the batter stir-able.
Turn your oven on to 375 degrees. Put the butter into your skillet or pan and set it in the oven while you put the other ingredients together. Put all of the dry ingredients in your large bowl. Mix them up with the wire whisk and make a "well" in the center of the dry ingredients. Dump the wet ingredients (except for the milk) into the "well". Mix it up with the wire whisk by whisking the dry ingredients into the wet until it is all combined. You will have a very stiff batter. Continue whisking, and pour the milk in a little bit at a time until the batter is of an almost-pourable consistency. Take your skillet or pan out of the oven. Swish the butter around to coat all the sides, and scrape the batter into the pan. It should almost pour, but you should still need to help it out of the bowl with a spoon. Return the pan to the oven for 35 to 45 minutes. The bread should be golden brown on top, and a clean knife inserted in the center should come out clean when the bread is done.
This is a simple recipe that I have been making from memory for decades. It originally came from a friend of my grandmother. Her version also included jalapenos, chili and cheese. If you want to try this delicious, one-dish meal variation, mix a small can of drained diced jalapenos into the batter, pour half the batter into the pan, layer in 1 cup of cheddar cheese and a can of chili, then pour the rest of the batter on top. Obviously, you will need a bigger pan to do this. Your baking time will be longer by 10-15 minutes. Judge doneness by appearance. A knife inserted will come out with cheese and chili on it, no matter how done the bread is! Add a salad, and you'll have a meal.
Published by Suzanne Bennett
Thank you for visiting! I deeply appreciate the support you offer just by visiting my pages and reading my stories, poems, and articles. It means a great deal to me! I am a Behavioral Science Specialist... View profile
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- You will need a large mixing bowl,
- a wire whisk, a large spoon
- a 9" round cast iron skillet or baking pan, and a quarter stick of butter
5 Comments
Post a Commentsounds soo good thanks d:)
Sounds wonderful!
Unseasonably cold weather here.....makes this particularly tempting. Fall weather and cornbread seem made for each other.
Bread is everyone's friend! It is the staff of life! :) I just noticed that on that variation, I neglected to say that the cheddar cheese should be grated! :)
Bread is my friend!