Cornbread

I have always loved cornbread. That's all.

HAH! It would be all, but I have to say--because I'm quite proud actually--that now Michael loves cornbread, too. He raved over it the last time I baked it. :) Aw, it made my little chef heart blossom with pleasure.

Cornbread

printable version

1 cup flour

3/4 cup cornmeal

2 to 3 TBS sugar (I had used 3 the night Michael was so enamored with it--it just makes it a tad sweeter)

2 1/2 tsp baking powder

3/4 tsp salt

1 TBS butter

2 eggs, beaten

1 cup milk

1/4 cup cooking oil or melted butter (I generally use oil)

Preheat oven to 400*. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

Add the 1 TBS butter to a 9x1 1/2-inch round baking pan (all my life my mom used a 9x13 casserole dish for cornbread; it's handy for feeding a crowd, but I like the cakelike result of using a round pan). Place in oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.

Meanwhile, in a small bowl combine eggs, milk and oil. Add mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot pan.

Bake 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean (that same night that Michael fell in love with this cornbread, I actually baked it 20-25 minutes till it was golden and crusty on the edges). Cut into wedges and serve warm.

We love buttering ours and drizzling honey over it. Mmmmm.

Variation:

Corn Muffins - Prepare as above, except omit the TBS butter. Spoon batter into 12 greased 2 1/2-inch muffin cups, filling cups two-thirds full. Bake in a 400* oven about 15 minutes or until light brown (and pass toothpick test).

Gulliver's Cream Corn

This is from my mom. I love corn, and cream corn is almost a comfort food to me. For the longest time I looked for recipes to do cream corn and only found stuff that included cream corn from a can. I thought that was stupid.

Um, so anyway, here's The Recipe...

Gulliver's Cream Corn

printable version

2 (20 oz.) pkgs. frozen kernel corn

8 oz. (1/2 pint) whipping cream

8 oz. homogenized milk

1 tsp salt

1/4 tsp Accent (or Mrs. Dash)

6 TBSP sugar

pinch of white pepper (or cayenne pepper--even black pepper)

2 TBSP melted butter

2 TBSP flour

Combine all ingredients except butter and flour. Bring to a boil and simmer for 5 minutes. Mix in the butter and flour, then remove from heat. Tada! Yummy cream corn--NOT from a can!