Twisted Sister's Cornbread Quest
January 15, 2015
"I have been on a personal quest to find a way to make cornbread without cornmeal since I cannot buy it here in Iceland. My solution uses a combo of all-purpose flour & corn flour. I always thought my sister made the best cornbread possible, but I think this is better. Do not expect dry or coarse-textured cornbread from this recipe. It is moist, more cake-like in texture, full of flavor & not in need of any butter, etc. My bet is you will agree with only 1 bite. Enjoy!"
- Serving Size: 1 (50.4 g)
- Calories 109
- Total Fat - 6.3 g
- Saturated Fat - 2 g
- Cholesterol - 31.2 mg
- Sodium - 206.1 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 1 g
- Sugars - 0.5 g
- Protein - 3.2 g
- Calcium - 61.6 mg
- Iron - 0.5 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Preheat oven to 400F. Grease an 8x8 baking pan & set aside.
Stir the all-purpose flour, corn flour, salt & baking powder together in a mixing bowl.
Add eggs, sour cream & vegetable oil to the dry ingredients & mix well with a whisk (May use a hand-held mixer on a low setting - I did).
Fold in the creamed corn until well-distributed.
Pour into the greased baking dish & bake 25-28 minutes or until it tests done. (I suggest the longer time if you are at all in doubt.)
Allow to cool until it cuts easily into 9 large pieces or 16 2x2-in pieces.
Serve & enjoy! (For those of you who have cornmeal & prefer using it, this is 1 of the few recipes where cornmeal & corn flour can be swapped in the stated amounts. The texture will change somewhat, but not in a bad way.)
Tips & Variations
- No special items needed