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Light & Delicious Cornucopia Cornbread

Updated on November 4, 2008

A Light and Versatile Recipe that is Excellent on Brisk Fall Days

Make this delicious cornbread to accompany soups and chili or make the chili & cheese variation that is a meal in itself!

Southerners Call This Light, Sweet Cornbread "Cake"!

Photographer:daxiang stef: everystockphoto.com http://creativecommons.org/licenses/by/2.5/
Photographer:daxiang stef: everystockphoto.com http://creativecommons.org/licenses/by/2.5/

Ingredients

You will need a large mixing bowl, a wire whisk, a large spoon, a 9" round cast iron skillet or baking pan, and a quarter stick of butter

1 cup cornmeal

1 cup wheat flour

1 tsp baking powder

1 tsp salt

1 tsp sugar

1 16 oz can of cream style corn

1 tbsp oil

1 egg

Enough milk to make the batter stir-able.

Turn your oven on to 375 degrees. Put the butter into your skillet or pan and set it in the oven while you put the other ingredients together. Put all of the dry ingredients in your large bowl. Mix them up with the wire whisk and make a "well" in the center of the dry ingredients. Dump the wet ingredients (except for the milk) into the "well". Mix it up with the wire whisk by whisking the dry ingredients into the wet until it is all combined. You will have a very stiff batter. Continue whisking, and pour the milk in a little bit at a time until the batter is of an almost-pourable consistency. Take your skillet or pan out of the oven. Swish the butter around to coat all the sides, and scrape the batter into the pan. It should almost pour, but you should still need to help it out of the bowl with a spoon. Return the pan to the oven for 35 to 45 minutes. The bread should be golden brown on top, and a clean knife inserted in the center should come out clean when the bread is done.

This is a simple recipe that I have been making from memory for decades. It originally came from a friend of my grandmother. Her version also included jalapenos, chili and cheese. If you want to try this delicious, one-dish meal variation, mix a small can of drained diced jalapenos into the batter, pour half the batter into the pan, layer in 1 cup of cheddar cheese and a can of chili, then pour the rest of the batter on top. Obviously, you will need a bigger pan to do this. Your baking time will be longer by 10-15 minutes. Judge doneness by appearance. A knife inserted will come out with cheese and chili on it, no matter how done the bread is! Add a salad, and you'll have a meal.

Copyright: SuzanneBennett: October 1, 2008

Tips

In all my bread recipes, I recommend combining the dry ingredients first and making a "well" in the center to add the moist ingredients with a wire whisk. This method allows ingredients to be combined evenly and avoids lumpy batter.

Cornbread & Other Rib-Sticking Recipes!

Comments

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  • Vondre profile image

    Vondre 9 years ago from Columbia, SC

    Hi,

    Thank you so much for the cake recipe. It looked amazing and tasted great! It was so beautiful that we didn't wanna cut the masterpiece. Thank you so much once again for sharing.

    Well, I too have a cake related hub page as well. Just click on my picture to check it out when you have time or go to http://freecakebook.com to get my free cake book

    Happy Baking!

    Vondre

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