This recipe appears in:This Week in Recipes
I know, it's almost Thanksgiving, so here is a quick cornbread recipe that comes out moist and tender and not dry and crumbly. But if you're like me, you aren't cooking. That's what family is for. Me, I just have one more day until a holiday and I'm trying to use whatever is left in my fridge. This recipe utilizes lots of dairy products that I'd have to throw out anyway.
I don't have much experience with corn bread, but I got this recipe from The Cornbread Gospels cookbook, so I figured I was on the right track. Essentially what the book says is that there isn't one definitive recipe, and it spends the next 300-odd pages proving why.
I'll believe them if only for this recipe. It's tender, slightly sweet from the corn, and a perfect base from all kinds of meals. I liked pouring some black beans on top. The wife just smothered pieces with strawberry jam. I'm going to delve back into the cornbread business as soon as wake up from food induced holiday nap. Be safe and have a great Thanksgiving!
About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.
- Canola cooking spray
- 3/4 cup white flour
- 1/3 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup sour cream
- 2 eggs 3 tablespoons butters, melted
- 2 cups corn kernels (from 4 ears of corn or from a frozen bag)
Preheat the oven to 325°F. Spray an 8 by 11 inch pan with canola oil.
In a large bowl, mix together the flour, cornmeal, baking powder and salt.
In a separate bowl, whisk together the milk, sour cream, eggs, and melted butter.
Dump the flour mixture into the milk mixture. Mix until just combined, don't over mix. Thaw the corn kernels if frozen, and add them to the batter and gently stir until combined. Pour into the baking pan. Place in the oven.
Bake for 45 minutes, or until golden brown. Let cool for 5 minutes before serving.