“Corny” Corn Bread
I knew this recipe was a hit when my brother, who is an excellent cook, called me for the recipe. Seems my niece and nephew asked for "Auntie Harriett's cornbread" when they got home from a visit. I didn't even know they had noticed.
The additional corn makes a flavorful difference in what would otherwise be a traditional cornbread that is more cakey than dense. You choose the sweetness level. Some like their cornbread sweet, others like it unsweetened (which is a great carrier for buttermilk, if you snack the old fashioned way)
Ingredients
- 1 1/2 cup Yellow Cornmeal
- 1 cup All-Purpose Flour
- 1/4 cup Sugar ((if desired))
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/4 cup Buttermilk
- 2 Eggs
- 7 oz Fresh Corn ((or 1/2 can kernels or creamed))
- 1/4 cup Canola Oil
- 1 tbsp Canola Oil (for the pan)
Instructions
Preheat oven to 425 ° F
Preheat a 10 - 11" iron skillet with 1 tablespoon of canola oil. (Alternatively, spray a 9 X 9 baking dish with vegetable spray)
- In a medium bowl, combine corn meal, flour, baking powder, baking soda and salt.
- Add eggs, milk, corn and shortening.
Stir until fairly smooth; some small lumps are ok. As with any quickbread, do not overmix.
Depending on how dry the corn meal and flour are, you may need to add a little more Buttermilk to make a batter. It should be thick, but pourable.Pour into prepared dish and bake 20 to 25 minutes, or until top is light golden brown. Remove from oven, cut into wedges or squares and serve hot.
Harriett's Cooking