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The best cornbread I ever tasted!

Updated on December 15, 2013

The best cornbread I ever tasted!

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The best cornbread I ever tasted

This recipe will change the way you make cornbread forever!
This recipe will change the way you make cornbread forever! | Source
Gathering the ingredients
Gathering the ingredients | Source
Measuring out all the dry ingredients.
Measuring out all the dry ingredients. | Source
Fresh or frozen corn. Either works great!
Fresh or frozen corn. Either works great! | Source
Puree the corn in a food processor.
Puree the corn in a food processor. | Source
Beyond creamed corn!
Beyond creamed corn! | Source
Cooking the corn butter brings out its natural sugars.
Cooking the corn butter brings out its natural sugars. | Source
Blending all the dry ingredients with my handy whisk.
Blending all the dry ingredients with my handy whisk. | Source
Adding the butter; but if you're vegan, you can add coconut oil.  It works great too!
Adding the butter; but if you're vegan, you can add coconut oil. It works great too! | Source
Adding the yogurt.
Adding the yogurt. | Source
Blend until creamy.
Blend until creamy. | Source
Add your eggs while the pan is off the heat and cooled by the yogurt. You don't want scrambled eggs in your cornbread.
Add your eggs while the pan is off the heat and cooled by the yogurt. You don't want scrambled eggs in your cornbread. | Source
Blend again.
Blend again. | Source
Add the creamy corn mixture to your dry ingredients and blend well with a spatula or wooden spoon.
Add the creamy corn mixture to your dry ingredients and blend well with a spatula or wooden spoon. | Source
Spoon into your cupcake holders or, you can skip the paper and simply oil each vessel.
Spoon into your cupcake holders or, you can skip the paper and simply oil each vessel. | Source
I added a sprinkling of a chardonnay smoked salt but you can add your own flavor of salt or skip it if you like to limit your sodium intake.
I added a sprinkling of a chardonnay smoked salt but you can add your own flavor of salt or skip it if you like to limit your sodium intake. | Source
Fresh out of the oven. It smells sooo good in here!
Fresh out of the oven. It smells sooo good in here! | Source
Oh yum, you can see the crystals of salt. You can use less salt when it is upfront and right on your palate!
Oh yum, you can see the crystals of salt. You can use less salt when it is upfront and right on your palate! | Source
They baked perfectly!
They baked perfectly! | Source
So delicious it doesn't need butter or honey!
So delicious it doesn't need butter or honey! | Source

Cook Time

Prep time: 30 min
Cook time: 28 min
Ready in: 58 min
Yields: 1 dozen cornbread muffins

The best cornbread I ever tasted!

  • 1 cup cornmeal, medium or finely ground
  • 1/2 cup masa harina, corn flour
  • 1/2 cup whole wheat white flour
  • 1 tablespoon sweetleaf or 1/3 cup sugar, sweetleaf is a mix of stevia and sugar
  • 1and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/4 teaspoon salt
  • 1 10 ounce bag frozen corn, defrosted or fresh corn kernels
  • 4 tablespoons butter or coconut oil
  • 1 cup yogurt, honey flavored works great
  • 2 large eggs
  • sprinkling salt, chardonnay smoked salt

The best cornbread I ever tasted!

  1. Heat oven to 400 degrees and make sure the oven rack is in the middle position. Line your muffin pan with paper cupcake liners or rub butter or coconut oil into each cupcake slot.
  2. Whisk together cornmeal, masa harina, whole wheat white flour, baking powder, baking soda and one teaspoon of salt in a large mixing bowl.
  3. Pour the defrosted or fresh corn kernels into your food processor and blend until smooth. It should take about a minute but no more than two. Pour the puree of corn into a large saute pan and heat over medium heat for about 6 to 8 minutes. It will become deep yellow and you will have about half of cup of puree left. Don't walk to far away from it while you are cooking it. It has natural sugars that can burn quickly if unattended.
  4. Remove the saute pan from the heat and add the butter or coconut oil and stir until melted. Add the yogurt and whisk until incorporated. Add the eggs and whisk until blended. Pour the corn mixture into the dry ingredients and using a spatula, fold them together until just blended. Don't overmix.
  5. I like to take a big spoon and divide the mixture into each cupcake liner. It usually is 2 big spoonfuls or around a half a cup of batter. Sprinkle each muffin with a tiny bit of salt or sugar and place in the 400 degree oven for 15 to 18 minutes until the tops are golden brown. Let them cool on a wire rack. I left a few out for dinner and froze the rest. If serving right away they only need to cool for about 5 minutes.

The best cornbread I ever tasted!

If you were to do a search for cornbread recipes you could sit up all night reading. In fact, the puree method isn't anything new. What makes this recipe awesome is I took the fat content down to as low as I could without sacrificing flavor. I feel like that is what cooking for your family is all about. How do you incorporate as much nutritional value into the dinner without it being boring and bland? I also keep in mind when I cook that food is more than a taste experience. It's also memories of the past food experiences along with creating future memories. It must be satisfying yet not wreck the waistline. I know it's a tall order but if you start cooking my recipes you will find I am telling you the truth.

Try making this recipe with one of my soup or chili recipes. It will not disappoint!

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 3 years ago from Ohio

      Give it a try!

    • SkySlave profile image

      Skyler DeCristoforo 3 years ago from Olympia, WA

      Your making me hungry these look so good!