Thursday, June 30, 2016


The men in this family love cornbread. I saw a recipe in
Southern Living Magazine and decided to give it a try.
This is my take. I used a 10- inch baking pan instead of
a cast-iron skillet and canned corn instead of fresh off the cob.


1/2 cup salted butter ( 1 stick)
1 1/2 cups self-rising white cornmeal mix
1/2 cup all-purpose flour
1 1/2 cups buttermilk ( lowfat)
1 cup canned corn drained ( not creamed)
2 large eggs
3 tbsp. green chillies drained, mild or hot (optional)
1/2 cup packaged sharp cheddar cheese (optional)


Preheat your oven to 425 degrees.
Put the butter into a 10-inch round baking pan (cake pan)
  and put in oven to melt butter and heat the pan. No
  longer than about 5 minutes.
In a large bowl mix together the flour and cornmeal mix
  with a whisk or fork. Set aside.
In another bowl whisk together the eggs and buttermilk.
  Add the corn, chillies and cheese. Mix just till blended.
Stir the buttermilk mixture into the cornmeal/flour mixture.
  Add the melted butter from the baking pan into the
  cornmeal mixture. Stir just until blended.
Pour into the hot pan.
Bake for 30 minutes or until golden brown. 
Remove from oven and turn out onto a plate. It will be
  upside down, I just let it cool that way, then turn over 
  and serve. Or can turn over to another plate and
  serve immediately.
Delish right out of oven and have the butter ready.

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