Grandma's Creamed Cornbread |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from Eric V. Copage's Kwanzaa book. It's hands down THE most delicious cornbread ever. Very moist (almost cake like texture) and sweet - just like I like my cornbread. The original recipe calls for 2 T sugar, but since I like mine sweeter, I use 1/4 c. This is comfort food at its finest (not health food). I usually eat w/ collard greens or cabbage. Ingredients:
4 tablespoons unsalted butter, melted |
1 cup yellow cornmeal, preferably stone-ground |
3/4 cup all-purpose flour |
1/4 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 (8 ounce) can creamed corn |
1 cup milk |
1 large egg, well beaten |
Directions:
1. Preheat the oven to 450°.
2. Pour 2 tablespoons of the melted butter into a 9-inch cake pan, and bake for 5 minutes, until the cake pan is very hot. (I never do this, just spray w/ Pam and add the butter to the batter).
3. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of this mixture, and pour the creamed corn, milk, remaining 2 tablespoons butter, and egg into the well. Stir until smooth. Pour the batter into the hot cake pan.
4. Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven, and let it stand for 15 minutes before serving.
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