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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 12 |
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A girlfriend gave me her recipe, which I lost as it was on a peice of paper. I wanted to re-make it, but she was away! So I tried to remember what was in it. I wrote down and measure everything, I managed to make the best corn bread I have ever eaten. I am keeping it here for safe keeping. Be sure to eat warm cornbread with honey butter. Ingredients:
3/4 cup vegetable oil |
2 eggs, slightly beaten |
1 (425 g) can creamed corn |
1/3 cup honey |
1 cup corn, kernals |
3/4 cup cornmeal |
1/2 teaspoon cream of tartar |
1 1/4 cups self raising flour |
Directions:
1. Mix all the wet ingredients in a large bowl, whisk until well combined. (425 gram tin of creamed corn is equal to 1 1/4 cups).
2. Add the dry ingredients and fold through.
3. Pour into a greased and lined 18x28 cm (lamington) tin.
4. Bake at 180 c (375 F) for 20 - 30 minutes, or cooked when tested with a skewer.
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