Subj : National Corn Month - 3
To : All
From : Dave Drum
Date : Thu Jul 24 2025 06:44:28
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cornbread w/Corn Kernels
Categories: Breads, Grains, Vegetables, Dairy
Yield: 8 Servings
1 1/2 c Cornmeal
1/2 c All-purpose flour
1 tb Sugar (OPT)
1 1/2 ts Baking powder
1 ts (scant) salt
1/2 ts Baking soda
1 c Corn niblets; canned or
- thawed, drained *
1/2 c Diced bell pepper; opt,
- red or green *
1 1/2 c Buttermilk; well shaken
1 lg Egg
6 tb Butter; melted, divided
Set the oven @ 400°F/205°C.
Place a cast-iron skillet in the oven to heat for 10
minutes.
In a large bowl, combine the cornmeal, flour, sugar, if
using, baking powder, salt, and soda. Whisk to blend
ingredients thoroughly. Stir in the corn kernels.
* I added the bell pepper first when I used a small can
of Green Giant Mexicorn. I liked the slight bitterness
the bell pepper added - so I kept it in and modified
the recipe. -- UDD
In another bowl, whisk the buttermilk and eggs together
until well blended. Whisk in 4 tablespoons of the melted
butter.
Carefully take the hot skillet out of the oven and set
it on a rack. Add the remaining 2 tablespoons of butter
to the skillet. Swirl the pan slightly to cover the
bottom with the butter.
Combine the dry ingredients with the buttermilk mixture
until blended.
Pour the batter into the pan and return the pan to the
oven.
Bake the cornbread for 23 to 26 minutes, or until it is
golden brown and crusty along the sides.
Serve and enjoy!
by Diana Rattray
Yield: 8 servings
RECIPE FROM:
https://www.thespruceeats.com
Uncle Dirty Dave's Kitchen
MMMMM
... The stegosaurus lived 84 million years before the tyrannosaurus.
--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
