Wednesday, July 12, 2017

Corn season: best cornbread in the world!

The PRINT button is always on the upper right hand side of each page. 

This is the BEST cornbread you will ever make in your whole life and the hubby agrees!♥

It's cornbread-y but cake-y at the same time. It's chunky with the added fresh corn and has an attitude with the chopped chili peppers thrown in.

I am having a problem with the SD card where the photos of the cornbread is located. ( !@#$%^&* ) Will be posting pics when I figured out what is wrong with it.

Thanks for visiting! ♥

Revised but inspired from a recipe by The Spruce


3/4 c all-purpose flour
3/4 c cake flour or use APF if you don't have cake flour***
1 c yellow cornmeal
1/2 or 3/4 c granulated sugar; depending on how sweet you want.
1/2 t salt
1 T baking powder
2 eggs, beaten
2 T vinegar then add whole milk to make 1/2 c buttermilk
1/2 c evaporated milk or whole milk
1/2 c corn oil or vegetable oil or melted butter or melted lard
1 cup fresh, sweet corn; frozen (thawed and drained well) or canned (drain well)
1 jalapeno or Serrano peppers
1 red sweet peppers
1 orange sweet pepper: cut and remove white pith and seeds from all peppers. Soak in 2 cups cold water with 1 teaspoon salt. Set aside until ready to use.


Preheat oven to 400° F.

Grease an 8 x 8 square, metal baking pan; or use parchment paper shaped and cut into the same size as the bottom of the pan.

Combine the dry ingredients (flours, salt, cornmeal, b. powder)

Remove peppers from cold water and pat dry with a clean kitchen towel.

Finely chop peppers and stir in the dry ingredients.

In another bowl, whisk the liquid ingredients (eggs, milk, buttermilk, sugar, oil)

Add the liquid ingredients onto the dry ingredients. Stir but do NOT overmix (DO NOT OVER-MIX!); 10 seconds. Fold in the corn: 10 seconds.

Pour in the prepared pan and bake for 25-30 minutes depending upon your altitude. I baked mine for 30 minutes.

Cool completely on a cooling rack without removing from pan.

***NOTE: to make your own cake flour, measure 2 T of cornstarch and dump in a 1 cup measuring cup. Add all-purpose flour, tap and level with a knife to make 1 cup. Dump in a clean, dry bowl and whisk.