Cornbread

Cornbread originated with the Native Americans as corn was a staple food for centuries before European settlers arrived. Corn, or maize, was also cultivated by Native Americans in Mesoamerica (what is now Mexico) for over 7000 years.

It’s a southern staple, particularly in the Mississippi Delta where the Cornbread is not sweet and is a standard, savory addition to many meals.  Us New Englanders also love our Cornbread, especially served with Boston Baked Beans (https://cookwithcindy.com/2016/11/19/old-fashioned-boston-baked-beans/ and  hotdogs, or my husband’s favorite: HAM! Over the years the basic, humble recipe (Cornmeal, water and salt) has evolved to include leavening agents, like baking powder giving it a fluffier texture, which we know today as Cornbread.

Today, corn is the #1 crop grown in America. The U.S. is the largest producer, consumer and exporter of corn in the world.

My husband, Jerry LOVES Cornbread.

I found this recipe on a beautiful food blog called: RecipeTinEats by Nagi. She is Japanese born and raised in Sydney, Australia. Her site is filled with many delicious sounding recipes. Like myself, she has a love affair with food and her giant Golden Retriever, Dozer.

Check out her blog!

https://www.recipetineats.com/nagi-recipetin-eats/

Star ingredient!

Preheat the oven to 425 degrees.

Mix all of the dry ingredients in a bowl: 3/4 cup cornmeal; 1 1/2 cups flour; 1 Tbsp. baking powder; 1/2 cup sugar and 1/4 tsp. salt. Use a whisk to mix until well combined.

Melt a stick of butter in the pan you will bake the cornbread in. I used a 9″ square metal pan. Nagi uses a 10″ cast iron skillet. Get the butter nice and bubbly and almost browned. As you pour the butter into the wet ingredients leave some butter in the pan, which makes the edges very crispy and avoids sticking to the pan.

Next, mix the wet ingredients together: 1 cup canned creamed corn; 1/2 cup (that’s one stick) melted butter; 2 eggs at room temperature and 3/4 cup milk, also at room temperature. Mix until well combined.

Pour the wet ingredients into the dry ingredients, mix until combined. Pour the batter into the buttered pan and smooth out the surface.

Turn the oven down to 375 degrees and bake for 25 to 30 minutes, or until the top is light, golden brown and a toothpick inserted in the center comes out clean. Cool on a rack before cutting and serving.

It is best served warm, but also really delicious re-heated with butter on a gridle to slightly brown the surfaces, top and bottom.

It also freezes very well because it is so moist. Wrap snuggly in plastic wrap and enjoy for a future meal!

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5 from 1 vote

Cornbread

Very moist, not too sweet and super easy to make.

Ingredients

For the dry ingredients:

• 3/4 cup Yellow cornmeal, medium grind
• 1 1/2 cup Flour, all-purpose
• 1 Tbsp. Baking powder
• 1/2 cup Sugar
• 1/4 tsp. Salt

For the wet ingredients:

• 1 cup Creamed canned corn
• 1/2 cup Butter, melted I use salted butter. Nagi uses unsalted.
• 2 large Eggs, at room temperature
• 3/4 cup Milk, at room temperature

Instructions

• Preheat oven to 425 degrees while making the batter. Once the oven comes to temp, melt 1 stick of butter in the same pan you will bake the bread in until bubbly and slightly browned.
• Place the dry ingredients in a bowl and mix until well combined.
• Place the wet ingredients in a bowl (add most of the melted butter into the wet ingredients) and mix until well combined. Be sure to scrape out the can of creamed corn so all of the moisture is used.
• Pour the batter in the the buttered pan. Smooth the surface.
• Turn the oven down to 375 degrees and bake for 25 to 30 minutes until the top is light golden brown and a toothpick stuck in the middle comes out clean. You may also poke the top and if springs back you know the Cornbread is done.
• Cool on a rack for 15 minutes before cutting and serving. Best served warm.