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| Fresh-Baked Cornbread at Create With Joy |
Many years ago, I frequented a Mexican restaurant that served the most scrumptious cornbread I’d ever tasted. It was moist – it was flavorful – and every bite was punctuated with fresh bursts of corn!
So, you can imagine my excitement when I discovered that Girlichef was hosting Bread Baking Day #36 – a monthly event for “passionate and to-be bread bakers”. As soon as I saw the theme – “CORNy Breads” – I knew that my creative challenge for the month was to create the perfect Cornbread recipe – one that emulated the tastes and textures I remember oh so well!
After three weeks and several rounds of tasting and tweaking, I’m ready to share my recipe with you! Prince Charming loves the results. I hope you do too!
Ingredients
3/4 Cup Unsalted Butter at Room Temperature
1 1/4 Cups Sugar
3 Large Eggs
1 1/2 Cups Fine or Medium Grind Yellow Cornmeal, Preferably Stone-Ground
1 1/3 Cups Whole Wheat Pastry Flour
1/2 Cup All Purpose Flour
1 Tablespoon Baking Soda
1 Teaspoon Salt
2 Cups Buttermilk
1/3 Cup Light Corn Syrup
2 Cups Fresh or Thawed Frozen Corn Kernels
3/4 Cup Diced Red Bell Peppers
Instructions
1. Preheat the oven to 350 degrees.
2. Grease a 10-inch round springform pan with butter.
3. Use an electric mixer with the paddle attachment on medium speed to cream together the butter, sugar and corn syrup until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. In another bowl, stir together the cornmeal, whole wheat pastry flour, all purpose flour, baking powder, and salt.
5. Reduce the electric mixer to low speed. Add the flour mixture (#4) to the butter mixture (#3) in two additions, alternating with the buttermilk. Beat until smooth and well combined.
6. Fold in the corn kernels and red peppers until evenly distributed. Do not over-mix or you will crush the vegetables. Pour the batter into the prepared pan.
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| Step 6 – Fold In The Corn & The Red Peppers |
7. Bake for approximately 100 to 105 minutes, rotating halfway through, until the edges are golden brown and pull away from the pan sides. When it is done, you should be able to insert a knife into the center and have it come out clean. Transfer the pan to a wire rack and let it cool for 15 minutes. Remove the sides of the spring form pan.
Note: The cooking time will vary based on your oven – be sure you test this with the knife to ensure that the bread has baked all the way through.
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| Step 7: Baking Cornbread In A Springform Pan Makes Removal A Breeze! |
8. Cut into wedges and serve warm.
Serving Suggestions
Cornbread tastes wonderful with chili and soup, makes a wonderful snack, and is divine when served with honey butter!
Recipe Resources
To see more of my family’s favorite recipes, click here.
Click here for a complete list of links to current recipe-themed parties.
Frugal Food Thursday (new)
Full Plate Thursday
Pennywise Platter Thursday
Recipe Swap Thursday
Tip Day Thursday
Midnight Maniac Meatless Mondays
Hearth & Soul Blog Hop
WOW!! LOVE your cornbread recipe. It looks so delicious! I think I'd like to add a bit of minced jalapeno. I found you through Shah's Cretive Weekend Blog. Thanks so much for the super new recipe. I look forward to following your future posts, too.
Laurie
http://lauriethoughts-reviews.blogspot.com
Hi there, over from FTLOB. That looks absolutely lovely!!! I'll have to save that recipe…. I need to replace the wheat flour though… last time I tried corn bread I failed miserably! But I'll try again… maybe I'll have better success now after several more attempts to make gluten free bread.
This is making me hungry. YUM!
I came by because I pulled my OWOH post. If the comments aren't still there when I repost it, I'll let you know. I didn't realize I was a day early.
That looks great. Only thing wrong with it is that I can't eat corn. Which sucks.
New GFC follower from the weekend blog hops.
http://www.wyrdings.blogspot.com
Stopping by from Mailbox Monday @ This Mama Loves Her Bargains 🙂 Subsribed to your newsletter and am a new follower 🙂
Have a great day!
Donnelle
Sew Me Mine
this looks mighty tasty I am a new follower of yours you can find my blog Annies Home located at
Oh my! Mister has a thing for corn bread. I like it too. And I have a bag of cornmeal in the cupboard that needs to be used up. Perfect.
I would not have thought to use pastry flour in the mix. My corn bread is usually a bit dense. I think this may be just the trick to fix that!
Thanks for sharing this with Midnight Maniac Meatless Mondays.
♥ Rebecca Jean
Midnight Maniac
:::stomach growling::: mmmm! This looks fabulous! I love the addition of real corn pieces in it!
This looks great! My only attempt at cornbread thus far was a total failure, but I love it so much I may just attempt yours!
Thank you for joining the Makin' Me Crazy Monday Blog Hop! Great blog!
I'm your newest follower
That looks FANTASTIC!!
Nomie's Three Monsters
Great recipe! I love the vegetables cooked into the bread! Miriam@Meatless Meals For Meat Eaters
That looks so good!
Luckily I have the ingredients on hand as we are currently snowed in.
I think I'll be making that to go with our soup for lunch tomorrow 🙂
Joy- this recipe is perfect for my Beat the Winter Blues party- come link up!
What a great looking cornbread! Just stopping to say thanks for linking up to Tip Day Thursday last week. Sorry that I'm a bit late.
Wendy
Around My Family Table
I have a soft spot for all things cornbread and this looks fantastic!
Thanks so much for linking up to THIS WEEK'S CRAVINGS (don't forget to add a link back to the linky party). Your bread look great and I hope you come back next week our theme is Valentine's Day!
I am a huge cornbread fan – it just tastes so delicious! Yours is chock full of corny goodness! Thanks for sharing this with us at the Hearth and Soul Hop!
looks so yummy and packed with lots of corn goodness! thank you for sharing with tuesday night supper club.
Congrats! You made the February finals!
http://www.thesaturdaymorningsblog.com/2011/02/february-round-1-finalists.html
Yum! Thanks for linking up to Tailgating Time! Hope you'll join us for the big Super Bowl party tomorrow 🙂
Yes, I love it too. How I couldn't. 😉
This looks really good. Similar to one my grandmother used to make! Thanks for sharing the recipe.:)
I love cornbread that has actual corn in it. It looks fabulous Ramona! Thank you so much for sharing with Cookbook Sundays!
That looks sooo good! I will definitely have to put it to the test!
Anyway, I'm your newest follower from the Sunday blog hop.
Coley – Dizzy Mommy Chronicles
http://www.dizzymommychronicles.com
There’s nothing better than hot cornbread! I grew up with it at every meal, but now make it only with certain meals — like anything that includes black eyed peas!! Try it with butter and syrup for a sweet treat!
Cornbread?????????? OF COURSE! Fried or baked. I love LEFTOVER cornbread when I make the batter just a wee bit on the thin side and HEAT MY WELL OILED/GREASED PAN first..adding batter to hot oil..it starts to actually cook and I end up with a heavier crusty edge. Omy you know you are country when you can nibble o LEFTOVER COLD CORNBREAD.
Jonell
Like Grammas House blog
OMG! Just kill me now! This looks fabulous! and I’m trying to be soooo good on my diet!
What a fabulous looking treat!
Thank you for sharing it.
A+
Yum! I love cornbread with bits of corn in it! Pinned!
Thanks for pinning Ashley!
I can adapt this for gluten & lactose free. Yum! Great with soups & stews for our colder months just beginning!
Jennifer
I like the addition of the red pepper!
It makes it SO good Donna! 🙂
I love that you added the veggies into this! Thanks for linking up on SSPS #256, hope to see you again next week!
They make all the difference between a moist and a dry cornbread!
Have a great weekend Estelle – so glad you stopped by!
I am always looking for new and fresh ideas. Thank you for sharing at SSPS 256
My pleasure Esme – have a great day!
I am happy to let you know that you will be our Featured post this coming week on SSPS 258
Awesome- thank you SO much!
Oh boy, Ramona. I pinned ? this and can’t wait to try this.
Thanks bunches for sharing this with Sweet Tea & Friends this month sweet friend.
Hope you enjoy it Paula!