Prep 15 mins
Cook 25 mins
I have been on a personal QUEST of my own to find a way to make cornbread without cornmeal (cannot buy it here in Iceland) and then use my real Twisted Sister to help make a recipe happen for me. Not only did I do it for the Challenge, but I think mine is better than hers. Do not expect dry or coarse cornbread from this recipe. It is moist, cake-like in texture, full of flavor and not in need of any butter, etc. My bet is you will agree with only 1 bite. I already know you will ENJOY!
- 1⁄2 cup all-purpose flour
- 3⁄4 cup cornflour (Bob's Red Mill Organic Whole Grain recommended)
- 1 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 2 eggs
- 1 cup sour cream
- 1⁄3 cup vegetable oil
- 1 cup creamed corn
- Preheat oven to 400 F . Grease an 8x8 baking pan & set aside.
- Stir the all-purpose flour, corn flour, salt & baking powder together in a mixing bowl.
- Add eggs, sour cream & vegetable oil to the dry ingredients & mix well with a whisk. You may use a hand-held mixer on a low setting if you wish (I did).
- Fold in the creamed corn until well-distributed.
- Pour into the greased baking dish & bake 25-28 minutes or until it tests done. I suggest the longer time if you are at all in doubt.
- Allow to cool until it cuts easily into 9 square pieces. Serve & enjoy!
- NOTE: For those of you who have cornmeal & prefer using it, this is 1 of the few recipes where cornmeal & corn flour can be swapped in the stated amounts. The texture will change somewhat, but not in a bad way. :-).
This is a different cornbread in that it uses sour cream and creamed corn. so be prepared for something really rich. No butter needed. Taste greats with jelly. I made my own creamed corn, but it probably would have been better with canned creamed corn.
I've become a big fan of cornbread and have tried a few recipes in the last couple of years. This one was different with the sour cream and creamed corn. I did use cornmeal, and I really liked the texture. I was initially thinking I wasn't sure I liked it with the sour cream, but I think I just need a bit more sweetness. Next time I would add a bit of sugar. I do agree it doesn't need butter. I ate mine while it was still warm with a little creamed honey on top.
Like the other reviewer, I used my own home made creamed corn, and I cannot imagine that it would be better with canned. As I'm used to baked goods made with fine cornflour, this was not too new in terms of texture, only the creamed corn in it was unusual for me. A very dense, moist bread, which we loved VERY much! For the flour I used gluten free (brown rice flour and tapioca starch with 1/2 teaspoon xanthan gum). As I made the creamed corn without cream or milk but just with corn, a bit cornstarch and a teaspoon of butter, it was moist, but not fatty. I will definitely make this again often, it was so good! Thanks for cooking this up and sharing :)<br/>Made for CQ 2014