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    You are in: Home / Recipes / Hotel Condon Corn Bread Recipe
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    Hotel Condon Corn Bread

    Hotel Condon Corn Bread. Photo by Sue Lau

    1/2 Photos of Hotel Condon Corn Bread

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sue Lau's Note:

    Adapted from chef Gail Stanfield of the Hotel Condon in Condon, Oregon.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375 degrees. In a large bowl, whisk together the eggs. Then add the creamed corn, and melted butter. Whisk in the sugar until blended.
    2. 2
      In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly add the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
    3. 3
      Place the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
    4. 4
      Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
    5. 5
      Invert the bread onto a platter and drizzle with honey. Cool completely, then cut and serve.

    Ratings & Reviews:

    • on June 07, 2010

      55

      I didn't add the chiles, and I used cheddar instead of Mexican blend cheese, and it turned out excellent. I'm sure it's the best cornbread I've ever made.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2013

      55

      Delicious corn bread! I've made this twice a week for a month or so, and I have made a few changes (not many) to adapt it to my taste. I bake in a cast iron skillet (posted pic) and bake for 35 min. I melt the butter in the skillet and whisk it into the egg and corn mixture slowly, so as not to set the eggs. Coating the pan with the residual butter gives the crust an amazing flavor and texture... I omit the green chilis, instead adding a few drops of Mexican hot sauce and a few pinches of cayenne. For the cheese I use shredded pepper jack. When it cools, I drip on some honey. THIS IS PERFECT!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2013

      55

      Very tasty and moist cornbread. My father-in-law had passed this recipe on to me asking me to make it for a party of his and everyone loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Hotel Condon Corn Bread

    Serving Size: 1 (90 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 218.8
     
    Calories from Fat 86
    39%
    Total Fat 9.6 g
    14%
    Saturated Fat 5.5 g
    27%
    Cholesterol 58.7 mg
    19%
    Sodium 530.4 mg
    22%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 1.2 g
    4%
    Sugars 13.2 g
    52%
    Protein 5.0 g
    10%

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