Corn Bread With Leftover Fresh Corn

Submitted by petlover

"this is from the cook.com website-here for safekeeping - I made the original recipe sweeter - with honey. If you like the cornbread even sweeter ( we do) add the optional sugar. i often have a few ears left over when making corn on the cob"

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 2 eggs, beaten
• 1⁄2 cup Wesson Oil
• 1 cup self-rising cornmeal
• 1 cup fresh corn, scraped from cob plus cream (juice) or 1 cup leftover corn
• 1 cup sour cream
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 tablespoon honey
• 1⁄4 cup sugar (optional)

directions

1. Preheat oven to 400 degrees.
2. Beat eggs and oil lightly. Add the rest of the ingredients. Mix lightly (don't over mix). Pour into greased pan and bake at 400 degrees for 25-35 minutes or until brown.
3. Note: With plain cornmeal increase baking powder to 3 teaspoons and 1 teaspoon of salt.

Reviews

[Amy]

This recipe is really good. With the extra sugar and honey it is much like a corn pud (British style pudding). The cake is very moist with a soft crumb. I whisked the dry ingredients and sugar together, and mixed all the wet ingredients in a separate bowl then folded the moist ingredients into the dry. Bake in a greased 8X8 baking dish. I took mine out of the oven before the center was fully set so it sank a little, so wait until the top is fully golden brown before removing. Oh, and I'm not a fan of corn kernels in cornbread but in this case they added a sweet pop that worked beautifully.