Corn Bread With Leftover Fresh Corn
photo by Amy
- Ready In:
- Preheat oven to 400 degrees.
- 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.
- Note: With plain cornmeal increase baking powder to 3 teaspoons and 1 teaspoon of salt.
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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.
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