Recipe by Gumboot Gourmet
I don't know where C & G got this recipe. It has no oil or shortening in it, yet, it doesn't taste lacking. Although it is best slathered with butter. Freezes really well, I cut it into quarters and freeze them individually so you take out only what you need. Great with chilis or soups for a quick dinner. It also seems to go down well on the patio with a glass of wine! :)
Top Review by Diana #2
I was quite surprised at how good this turned out with no fat. It was moist and had a nice 'spring' to it. This is the first time I've made cornbread with actual corn in it. Not sure I'm a fan. I guess I'm just so used to the plain type that having corn seemed odd to me. I do realize it's me that's the 'odd' one, as there are many versions with corn as there are without. :) I loved having the red pepper flakes, but had to leave out the sweet red peppers. Billy wouldn't have eaten it otherwise. Sure would have been colourful though. I do have some left over, so I'll try freezing it for another day. Would go great with chili eh GG. :) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
- 1⁄2 cup sugar (or a little less depending on your preference)
- 1 cup yellow cornmeal
- 1 1⁄2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 1⁄2 cups milk
- 2 eggs (beaten in to the milk a bit)
- 1 cup fresh corn or 1 cup canned corn, drained
- 1⁄2 red pepper, chopped small
Directions See How It's Made
- Butter and flour 8 inch pan.
- Put sugar, yellow corn meal, flour, baking powder,salt & red pepper flakes into a large bowl, and mix together lightly.
- Add milk, 2 eggs (beaten in to the milk a bit),corn, & red pepper.
- Stir everything together, don’t overmix, just moisten everything.
- Bake at 375 F for 30-40 minutes (this varies depending on the oven; put a toothpick in and if it comes out clean it is ready; also, it is a nice light golden brown on top when it’s ready)(don’t overcook, it dries out).
- Serve slightly warm (with butter of course).
- Recipe can easily be doubled and it freezes well good with soup or chili, can add a jalepeno pepper if you like it spicier.
- No, I haven’t missed the oil or margarine – it doesn’t call for any shortening.