two grandmas' creamed corn cornbread
This is from an awesome cookbook called The Cornbread Gospels that I got from interlibrary loan (which I feel guilty for using for pleasure reading, but whatever, it's a whole cookbook about cornbread, right? it's important.) Apparently, the recipe is "typical of many African American cornbreads" and "a little sweet and extremely moist."
Weirdly, there is a mistake in this recipe -- it says to use half the butter in the beginning and then never talks about the other half. I just left the other half out and it was fine.
1/4 c. (1/2 stick) butter (I used fake butter and it was fine; also, I only used half of this)
1 c stone-ground yellow cornmeal
3/4 c unbleached white flour
2 T sugar
1 T plus 1 t baking powder
1/2 t salt
1 c canned creamed corn (I used the whole can and it was fine)
1 c milk
1 egg
1. Preheat the oven to 450. Spray a 9-inch round cake pan with oil and add half of the butter. Put the pan in the oven to let it get very hot.
2. Meanwhile, combine the cornmeal, flour, and sugar in a medium heat-proof bowl, then sift in the baking powder and salt.
3. Whisk together the creamed corn, milk, and egg in a small bowl.
4. Add the wet mixture to the dry, stirring until all is combined but taking care not to overeat.
5. By now, your pan should be nice and hot. Remove from the oven, lowering the temperature to 400. Carefully pour about half of the by-no-melted butter from the hot pan into the batter. STir the batter a couple times, then pour it into the hot pan.
6. Bake until the cornbread is golden brown, 20 to 25 minutes (mine took considerably longer to be done). Remove the cornbread from the oven and let it stand for 15 minutes before serving.
Weirdly, there is a mistake in this recipe -- it says to use half the butter in the beginning and then never talks about the other half. I just left the other half out and it was fine.
1/4 c. (1/2 stick) butter (I used fake butter and it was fine; also, I only used half of this)
1 c stone-ground yellow cornmeal
3/4 c unbleached white flour
2 T sugar
1 T plus 1 t baking powder
1/2 t salt
1 c canned creamed corn (I used the whole can and it was fine)
1 c milk
1 egg
1. Preheat the oven to 450. Spray a 9-inch round cake pan with oil and add half of the butter. Put the pan in the oven to let it get very hot.
2. Meanwhile, combine the cornmeal, flour, and sugar in a medium heat-proof bowl, then sift in the baking powder and salt.
3. Whisk together the creamed corn, milk, and egg in a small bowl.
4. Add the wet mixture to the dry, stirring until all is combined but taking care not to overeat.
5. By now, your pan should be nice and hot. Remove from the oven, lowering the temperature to 400. Carefully pour about half of the by-no-melted butter from the hot pan into the batter. STir the batter a couple times, then pour it into the hot pan.
6. Bake until the cornbread is golden brown, 20 to 25 minutes (mine took considerably longer to be done). Remove the cornbread from the oven and let it stand for 15 minutes before serving.
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