This cornbread is super because it has everything: cornmeal, creamed corn, chile peppers, honey, and buttermilk. Put them all together and you get a very dense, moist cornbread. Do bake this for a full 30 minutes. My top was browning at 20+ minutes, but the center was not done.
Why? Well, some of these cornbread recipes call for a cup of creamed corned. But the creamed corn comes in cans that are 14 ounces. Who wants to store 6 ounces of creamed corn? Not I. Into the bowl it went. The price is a longer cooking time.
Out of the oven, I do put butter on this cornbread, but it’s already so moist, so rich, that I did not add honey. Of course, there is plenty of honey in it already, so if you desire sweetness, it is there. I promise.
For a weekend morning, this is a breakfast treat. Add some protein and juice and brunch is done. Leftovers are good for 2-3 days and can be reheated to send you on your busy way with that distinct corn flavor still vivid in your mouth and memory.
Brian’s Super Cornbread
Yield: makes 9 large pieces
Ingredients:
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1 cup unbleached all-purpose flour
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1 cup cornmeal
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3 teaspoons baking powder
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1 teaspoon baking powder
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1 teaspoon salt
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1 14-ounce can of creamed corn
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1 4-ounce can of green chilies
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1 large egg
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¾ cup cup buttermilk
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¼ cup honey
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2 tablespoons unsalted butter, melted
Preparation:
Grease a 9 X 9-inch baking pan with nonstick cooking spray. Preheat the oven to 425°F.
In a large bowl, combine all the dry ingredients. Whisk to mix.
In a microwave or small sauce pan, warm the honey until it flows easily.
In a second bowl, mix the corn, chilies, the egg, buttermilk, honey and butter. Whisk to mix well.
Add the wet ingredients to the dry ingredients. Stir with a spoon until just combined. Do not over stir or the gluten in the flour will toughen the texture.
Put the batter into the prepared pan. Bake for 25-30 minutes, testing with toothpicks to make sure the center is well done. The top will be quite brown.
Source: Brian O’Rourke
Photo Information: Canon T2i, EFS 60 mm Macro Lens, F/4.5 for 1/50th second at ISO‑3200