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Mary Beth

CREAMED CORN CORNBREAD

1 tsp kosher salt
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
2 eggs - room temp
1 pkg frozen creamed corn, heated by pkg directions, then cooled (approx 10oz)
2 tblsp melted butter - salted or unsalted
2 tblsp honey
2 tblsp brown sugar
1 tsp vanilla extract (pure, preferably)

1 tsp honey for top (optional)

In medium bowl, whisk to combine all dry ingredients. In large separate bowl, whisk to combine all wet ingredients except extra honey for top.

Add the dry to the wet and stir by hand - about 30 seconds. Don't over mix.

Prepare an 8" or 9" square or round pan with canola oil (or spray) not too lightly. Pour batter into pan and bake in preheated 400 degree oven for 15 minutes (top should be set but bread should not be cooked completely). Baste top of cornbread with 1 tsp honey and return to oven (optional). Bake about another 8 minutes and check for doneness (knife or toothpick). Adjust 5 additional minutes at a time as necessary until done.

Place onto rack immediately after removed from oven and let cool 10 minutes. Invert onto rack or plate.

I also make a honey butter to serve with this:
1 stick salted butter softened, 2 tblsp honey and 1/8 tsp vanilla, whipped together. Refrigerate leftover butter.
(A little cinnamon or brown sugar is also a great added touch)

This has only been made in an electric oven and you will have to adjust times for a gas oven.