How to Make Breakfast Cornbread

This cornbread recipe is a little sweeter and smoother than most, and is just right for drizzling a little honey and butter over in the morning. It's great, too, as a traditional accompaniment to most Louisiana cooking. The sweetness helps temper the spiciness of many Cajun dishes. This recipe makes about one loaf or 8-10 muffins.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/2 tsp salt
• 1 cup milk
• 1/2 cup sugars
• 1 eggs - beaten
• 1/3 cup melted butter
• 2/3 cup cornmeal
• 2 tbsps baking powder
• 1 1/2 cups all-purpose flour
• 3-4 ears fresh or frozen corn
• 2/3 cup corn flour
• 1/3 cup melted butter
• 2/3 cup corn flour
• 1 cup milk
• 2 tbsps baking powder
• 2/3 cup cornmeal
• 1/2 cup sugars
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 3-4 ears fresh or frozen corn
• 1 eggs - beaten

1. Heat the oven to 350 degrees.

2. If using frozen corn, thaw completely.

3. Using a sharp knife, slice the kernels off the ears of corn. Puree or mash them in a bowl, then force as much of the puree as you can through a fine strainer, leaving the kernel skins behind. You should have about half a cup of liquid.

4. Stir the dry ingredients together well.

5. In a separate bowl, whisk together the corn liquid and remaining wet ingredients and add to the flour mixture. Blend slowly just until combined. Don't overmix.

6. Pour mixture into greased 8 by 8-inch baking pan or muffin tins and cook for about 45 minutes or until golden (muffins will take about 25 minutes).

Tips & Warnings

• You can make this recipe without the corn flour; just use an extra 1/3 cup cornmeal instead.
• If you have a well-seasoned cast-iron skillet or cast-iron cornbread pan, bake the cornbread in that instead. Heat it up in the oven and melt a few tablespoons of butter in it first.

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[riko12]

on 8/2/2007 riko