Fresh Homemade Corny CornbreadFrom divaliscious 8 years ago
- One ear of corn - uncooked shopping list
- 1 cup all purpose flour shopping list
- 1 cup corn meal (I prefer yellow) shopping list
- 1 cup whole milk shopping list
- 1 teaspoon salt shopping list
- 3 tablespoons white sugar shopping list
- 1 jumbo egg shopping list
- 1/4 cup melted butter shopping list
- 1/8 cup of vegetable oil shopping list
- 3-1/2 teaspoons baking powder shopping list
- 4 good shakes of dried red chili peppers shopping list
- fresh cracked pepper shopping list
- 1 greased 8x8x2 pan shopping list
- Oven which is well preheated at 400 degrees. shopping list
How to make it
- Trick to any good homemade corn bread is not to over beat the batter just like when you make super fluffy muffins from scratch.
- Do this easy recipe by hand, and mix just until the ingredients are moistened. And make sure you put your batter in a preheated oven!
- The added crushed red pepper and freshly cracked pepper simply add some complexity and do not necessarily add any spiciness to the bread.
- ****ok here we go...
- Measure all dry ingredients and put into bowl.
- Shuck corn and put on it end, with a knife, carefully scrape off kernels and place all kernels into bowl with dry ingredients and any of the 'milk' from slicing of the kernels off of the ear of corn.
- Add milk and melted butter to dry mixture and stir till just combined.
- Add egg and red chili flakes and stir.
- Let batter sit on counter for at least five minutes, this will allow the baking powder and egg to 'work'.
- Pour batter into your greased pan and sprinkle with fresh cracked pepper.
- Put very small dots of butter on top if you wish.
- Put into hot preheated oven and let bake for 35-40 minutes. Using toothpick, check when time is up to ensure batter is baked throughout.
- Serve it up while still warm as your favorite side bread for special occasions.
- This corn bread recipe is super perfect to use as corn bread stuffing as well - so if you have left overs, make large crumbs and put into a baggy and freeze for the next time you wish to make some homemade stuffing/dressing.
The Cookdivaliscious Dutchess County, NY
The Rating5 people
I just love cornbread....this is a keeper. Thankskathye in loved it
I love cornbread and I make it about once a month (at least). I have a small cast iron skillet that would work well here. Sounds great - thanks!lunasea in Orlando loved it
this sounds delicious.. we're definitely a cornbread eatin family.. lol..and the plate of food in the plate looks absolutely scrumptious..plain0me63 in Temple loved it
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