Wednesday, February 17, 2010

Corn Bread

Over the weekend I went to Humboldt to visit some friends that go to school there the whole time it was foggy and rainy I couldn't stand it. So since yesterday was beautiful hitting 65 degrees and it was fat Tuesday I decided to make Chicken Gumbo and corn bread. This corn bread is really terrific because it has actual kernels of corn in it.
1/3 cup butter
1 TB unsalted butter
1 C corn kernels
1 C A.P. flour
1/3 C sugar
2 tsp. baking powder
3/4 tsp. salt
1 c stone-ground yellow cornmeal
1 c milk
1 large egg, lightly beaten
Preheat oven to 425 degrees and butter a 8 inch square baking pan. Melt the 1 Tb. of butter in a medium sized saute pan over medium high heat with corn kernels in it for about 5 minutes or until kernels begin to brown. Remove from heat and let cool. In a medium bowl whisk together flour,sugar,baking powder,salt, and cornmeal.Using a pastry cutter, cut in the 1/3 c of butter until it looks like coarse meal. Mix in milk, egg and reserved corn. Transfer to prepared pan and put in oven for 18-20 minutes or until toothpick comes out clean. Best when served warm and with a little honey drizzled ontop.

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