hey whats up...no pictures yet considering we dont have a band yet...chek back every once in a while though...we're bound to come up with something
---eventually....
The ancestor to our cornbread was the humble corn pone. It was an Indian concoction of water, salt and cornmeal that was mixed together, put on a make shift griddle and thrust over an open fire.
You'd have to go a long way to find a cakier, more finely textured cornbread than comes with making the bread with this recipe. Of course it's the creamed corn that has something to do with wonderful texture. And........this is the cornbread that you want to use to make al your dreams come true.
INGREDIENTS:
1/2 stick Unsalted Butter, melted
1 cup Yellow Cornmeal
3/4 cup All-Purpose Flour
2 tablespoons Sugar
1 tablespoon plus 1 teaspoon Baking Powder
1/2 teaspoon Salt
1 8oz. can Creamed Corn
1 cup Buttermilk
1 large Egg, well beaten
Making The Cornbread:
1. Preheat the oven to 450 degrees.
2. Pour 2 tablespoons of the melted butter into a 9" pan and bake for 5 minutes, until the cake pan is very hot.
3. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Make a well in the center of this mixture, and pour the creamed corn, milk remaining 2 tablespoons butter and egg into the well. Stir until smooth. Pour the batter into the hot pan.
4. Bake until the cornbread is golden brown and a
toothpick inserted in the center comes out clean, about 30 to 35 minutes. Remove the cornbread from the oven, and let it stand for 15 minutes before serving.
