Twisted Sister's Cornbread Quest

16
Servings
10-15m
Prep Time
25-28m
Cook Time
35m
Ready In


"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!"

Original recipe yields 16 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 400F. Grease an 8x8 baking pan & set aside.

Step 2

Stir the all-purpose flour, corn flour, salt & baking powder together in a mixing bowl.

Step 3

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).

Step 4

Fold in the creamed corn until well-distributed.

Step 5

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.)

Step 6

Allow to cool until it cuts easily into 9 large pieces or 16 2x2-in pieces.

Step 7

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

Related

Daily Inspiration

We enjoyed this cornbread with our Mexican chicken soup today. I prepared it in a cast-iron skillet so it would get crusty on the bottom. The only change I would make next time is to add a touch of sugar to the mix, maybe a teaspoon to offset the savory ingredients. Nancy : )

(8 Feb 2015)