Wednesday, September 23, 2009

Easy Cornbread

Here's the Easy Corn Bread recipe I made to go with the roasted tomato soup. Over the years, I have tried many different corn bread recipes and the one that I find the best is on the back of the Quaker Corn Meal container, which I tweak based on my mood. This time I added a can of corn.

Easy Corn Bread
(from the back of the Quaker Yellow Corn Meal container)
1 1/4 cups flour (I used cake flour)
3/4 cup corn meal
1/4 cup sugar ( I used brown)
2 t. baking powder
1/2 t. salt
1 c. skim milk ( I used a little less because I added a can of corn which was wet)
1/4 c. vegetable oil ( I used canola)
2 egg whites or 1 egg, beaten
1 can corn, well drained (optional -- this was my addition)
Turbinado(raw cane)sugar (optional -- this was my addition)

Heat oven to 400 degrees. Grease 8 or 9 inch pan. Combine dry ingredients.
Add the can of corn and stir so all of the kernels are coated. Stir in milk, oil and egg. Mix just until combined. Don't overmix. Pour into prepared pan. Sprinkle turbinado sugar over the top for added crunch and sweetness, if desired. Bake 20 to 25 minutes until light golden brown and wooden pick inserted in center comes out clean. Serve warm. Cut into thirds and thirds again.
Serves 9.

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