Hotel Condon Corn Bread
Recipe: #8166
February 21, 2013
Categories: Breads, Side Dishes, Corn, Pacific Northwest, Sunday Dinner, Oven Bake, Vegetarian, Quick Breads, Flour, more
"Adapted from chef Gail Stanfield of the Hotel Condon in Condon, Oregon. Our family's favorite corn bread recipe. It makes a good amount, but you can freeze some or serve ham and beans over it later."
Ingredients
Nutritional
- Serving Size: 1 (88.7 g)
- Calories 204.6
- Total Fat - 8.5 g
- Saturated Fat - 4.9 g
- Cholesterol - 58.5 mg
- Sodium - 309.2 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 1.6 g
- Sugars - 12.3 g
- Protein - 5.1 g
- Calcium - 269.3 mg
- Iron - 0.9 mg
- Vitamin C - 1.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 375 degrees. In a large bowl, whisk together the eggs. Then add the creamed corn, and melted butter. Whisk in the sugar until blended.
Step 2
In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly add the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
Step 3
Place the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
Step 4
Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
Step 5
Invert the bread onto a platter and drizzle with honey. Cool completely, then cut and serve.
Tips
- 10-inch round cake pan (with 3-inch walls) or similar iron skillet.