Ok...I feel like I'm kinda cheating on this one. The recipe comes straight from the box. You can follow whatever recipe you have on your box of corn meal if you like. I will offer some tips on this recipe. Next post...honey butter to go with the corn bread!
- Prep time: 10 minutes
- Cook time: about 20-40mins
- Difficulty: Easy as cake!
- Labor Intensity: Easy enough to do on your own.
- 30 servings, adjust by 1.5x if your group tends to eat multiple servings.
- 3 cups corn meal ($4-$5 a box/bag at safeway. I like Aunt Jemima's at smart and final or Quaker Oats corn meal at safeway - it's the same mix)
- 3.5 cups flour
- 2.5 cup sugar (I like to substitute 1/2 brown sugar)
- 4 TB Baking powder
- 2 tsp salt
- 3 cups milk
- 4 eggs
- 3/4 cup vegetable oil
- 1 can whole corn ($0.50)
- Total: somewhere around $5.00 (if you already have other ingredients)
- Preheat oven to 425°F.
- In large bowl, combine corn meal, flour, sugar, baking powder and salt.
- Add milk, egg and oil. Beat until fairly smooth, about 1 minute.
- Drain and add canned corn and mix around lightly. You can use 1/2-1 can's worth
- Bake in greased or sprayed baking pan(s) 20 to 23 minutes or until wooden pick inserted in center comes out clean.
- I like to bake this in an iron skillet
Tom's Tips and Tricks_______________
If you use an iron skillet, one trick I do is lightly grease it and then place it on a hot stove. When it starts smoking, I pour the batter into the skillet and place in oven. It makes an excellent crust
[Possible variation] You can add shredded cheese on top of the batter before you bake. Or you can also add some chopped jalapenos into the batter as well.
I drizzle honey on top of the batter. It spreads out during baking and makes a nice brown crust. It tends to be dry on it's own so the honey keeps it moist.
[Possible side dish] This goes well with ribs or other meat dish