Fresh Cornbread
From alp26 15 years ago
- 45 minutes to make
- Serves 6
The only thing I can actually bake well. This cornbread recipe was specifically altered to suit a more dessert-y style. You can still eat it with your chicken but its the best when served with a dollop of ice cream.
Ingredients
- 1 lb corn (kernels) shopping list
- 1 teaspoon salt shopping list
- 8 tablespoons milk shopping list
- 1 1/3 cups flour shopping list
- 1 1/2 tablespoon baking powder shopping list
- 2 teaspoon vanilla extract shopping list
- 1 teaspoon salt shopping list
- 1 cup and 2 tablespoons butter shopping list
- 5 eggs shopping list
How to make it
- Place corn into a food processor and add the milk. Blend well.
- Melt the butter till you have1 cup and 2 tablespoons full. Let it cool down to warm.
- Beat eggs and sugar in a bowl. While still whisking, pour in the butter and add the salt. While still whisking, pour in the corn batter. Mix.
- Mix the flour with the baking powder. While still whisking the batter, add the flour. Drop in the vanilla. Whisk very well.
- Butter and flour a cake pan (shape does not matter) and pour in the batter. Bake at 355°F for 45 minutes to 1 hour. The cake should be a golden color with a brownish tinge. It should be firm. To test for readiness, get a toothpick and stick it in the center of the cake when you think it should come out. When you insert it and it doesn't feel like you're pushing through liquid and if the toothpick comes out clean, then your cornbread is ready.
- SERVING SUGGESTION: When your cornbread comes out, run a knife delicately along the edges of the dessert. Flip the pan over on a surface and pat out. Cool. Serve with a dollop of whipped cream and your favorite ice cream.
People Who Like This Dish 4
- perea Nowhere, Us
- leebear Brookpark, OH
- thyme4ma Kissimmee, FL
- alp26 Brooklyn, NY
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