Saturday, April 24, 2010

Corn Bread (and then some)

I have never had corn bread this moist... this magical.... YUM!

Classic Corn Bread (and variations)
What You Need to Start
1 1/2 cups Corn Meal
1 tbsp Flour (Can use Gluten Free)
2 1/4 tsp Baking Powder
1 tbsp Sugar
2 Eggs
2/3 cups Oil
1 cup Buttermilk (or plain milk if on budget)
1/2 tsp Baking Soda
1 can Creamed Corn

Variations (things you can add -- each is a separate idea)
1/2 cup brown sugar, 1 1/2 cups Fresh Blueberries
3 tbsp Dried Basil, diced olives, top batter once poured with sliced tomatoes
1/2 cup Craisins, 2 tbsp Orange Zest, 1 tbsp Orange Juice, 1/3 cup Brown Sugar

Preheat oven to 350 degrees Fahrenheit. Mix the eggs, oil, buttermilk, sugar, and creamed corn in a large bowl. Fold in the flour, cornmeal, baking soda, and baking powder. At this point you can be done, or add your variations.

 Pour into greased muffin tins, greased baking dish, or (2) loaf pans and bake 15-20 minutes (muffins) to an hour (loaves/baking dish). Let cool for 25 minutes before serving. Yum!

I made muffins with this recipe. I only made the recipe once (as written) then added smaller portions of the variations to 1 1/2 cups of the batter. This gave me the chance to have multiple choice of muffins without making tons of the recipe! Savings ROCK!



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