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Yankee Corn Bread

16 Oct

Corn Bread

I’ve been baking this recipe for a long time now. Try adding 1 cup of fresh sweet corn kernels in the food processor step. This has become Mark’s favorite corn bread. I feel that by adding this special ingredient it has put this corn bread over the top.

Ingredients:   6 to 8 servings

  • 1 1/2 cups all-purpose flour
  • 1 cup Aunt Jemima Buttermilk Corn Meal Mix, self-rising
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 4 strips of fried bacon, finely diced or crumbled
  • 1 cup buttermilk
  • 1/4 cup light brown sugar, packed
  • 2 eggs
  • 1 stick of unsalted butter, melted & cooled

Preheat your oven to 400 and using butter liberally grease a 9″-inch cake pan.

In a large bowl, whisk the flour, cornmeal, baking powder, salt, baking soda and bacon together. In a blender or food processor pulse together the buttermilk, light brown sugar and eggs until well combined, about 20 seconds total. Using a rubber spatula fold the buttermilk mixture into the dry mixture. Then fold in the melted butter just until incorporated with the other ingredients. (don’t overmix) Place the batter into the greased cake pan and bake for 35 minutes until it’s golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes before turning out and serving.

Suggestions: This cornbread is the perfect accompaniment to the Collard Greens recipe on my site. Try adding 1/2 an onion to this recipe and watch how it takes on a whole new taste. It’s just wonderful.

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7 Comments

Posted by on October 16, 2012 in Breads

 

Tags: , , , , ,

7 responses to “Yankee Corn Bread

  1. A. Humming Bird

    October 16, 2012 at 9:17 PM

    sounds real good to me

    Chico is were all the nut’s come from so I’m Back:) .When life hands you Lemons,ask for Tequila & salt &call me overEnjoy life now – It has an expiration date! Life isn’t tied with a bow,but it’s still a gift

    ________________________________

     
    • flyfishbrat

      October 18, 2012 at 7:53 PM

      Chico? Who is this? My mother used to say that phrase and also only the good nuts come from Chico. Is this a relative? Thinking it is?

       
  2. M

    October 17, 2012 at 10:43 AM

    yummmmmmm

     
  3. Teresa

    October 17, 2012 at 5:00 PM

    Congratulations! I’ve nominated you for the Very Inspiring Blog Award. If you are interested in participating you can pick up your badge icon and the rules for participation here: http://cantstayoutofthekitchen.com/2012/10/17/very-inspiring-blog-award/

     
    • flyfishbrat

      October 17, 2012 at 6:04 PM

      Thanks very much Teresa, that means a lot to me. Please be patience as it takes me a bit to write a blog. Hopefully this weekend I will find the time to post about the blog award. Thank you again, your very generous.

       
      • Teresa

        October 17, 2012 at 6:50 PM

        You’re welcome! I love your blog.

         
  4. trkingmomoe

    October 23, 2012 at 10:55 PM

    Sweet corn bread is always a favorite around here. Thanks for sharing.

     

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