CORNBREAD. i never was a big fan of cornbread...always too dry, too crumbly, too blah...
until i found this one.
for some odd reason i got on a big cornbread kick, trying to find the best cornbread out there to buy. Mother's Market had a pretty good, dense, moist muffin...but a little too heavy...sat like a rock in my stomach. Bristol Farms?...too dry. Gelson's?...too boring. i thought i could do better. i was now on a mission...i'll make my own!
i read somewhere that creamed corn makes for the bestest moistest cornbread so i googled around and found this one.
i need not look any more. this one is just right.
moist, but not gummy...light, but not fluffy...sweet, but not cloying...dense, but not heavy.
sprinkled with just a few niblets of corn throughout from the creamed corn for that obvious corny look and texture...i think it's just perfect. serve this with some bacon jam or some raspberry chipotle jam and you're golden.
CREAMED CORN CORNBREAD
adapted from Faith (An Edible Mosaic)
1 cup whole wheat flour or AP flour
1 cup yellow corn meal
1/4 tsp chipotle powder (optional)
2 tssp baking powder
1/2 tsp baking soda
1/2 tsp salt
3-4 Tbsp sugar...i used 1/4 cup Zsweet, sugar sub.
15 oz can of creamed corn
2 large eggs
1/2 cup milk
1/4 cup canola oil
preheat oven to 425 F.
butter and flour a muffin tray or i used an 8 x 8 with butter and parchment
whisk the flour, cornmeal, baking powder, baking soda, chipotle powder if using, salt and sugar in a medium bowl. stir together the creamed corn, eggs, milk and oil in a large bowl...gradually stir the dry into the wet ingredients...being very careful NOT TO OVER MIX. let the batter stand for 5 minutes, then pour into prepared tin or pan. muffins should be filled 3/4 full.
bake until golden brown and toothpick inserted comes out clean, about 16-18 minutes. toothpick shouldn't be totally dry, it should have a few crumbs.
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