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Born a Texan, but traveled the US extensively.  Now staying on the East coast.

Sunday, January 29, 2012

The corn bread

This is the lightest, flufiest cornbread i have ever had.  Some of the flavor ingredients are optional.
It is also comfort food.


(Greek inspired!)

you can play a little with this recipe, but if you go overboard, it will not rise

i have added 1 cup cooked grits (for texture) and 1 tablespoon of granulated sugar (to increase sweetness) and substituted 1 can of creamed corn (time and texture) without it falling on me.

4 sticks of softened butter
8 eggs - separated
1/8 teaspoon cream of tarter
2 cups Maseca (cornmeal)
2 tablespoons Baking Powder
1 cup half & half (if using the cream corn add 1/2 cup)
1/2 cup sour cream (flavor)
1 cup corn (thawed frozen or canned)
2 teaspoons salt
1/2 cup diced cilantro (flavor)
1/2 cup chopped chives (flavor)
2 chipolte peppers (diced or shredded) (flavor)
8 oz shredded cheese (flavor)

 beat egg whites with cream of tartar until just stiff and set aside
beat egg yolks until thick and then add butter and whip
add salt, half & half and sour cream and continue to beat,
mix corn meal and baking powder
slowly mix in corn meal mixture
fold in corn, cilantro, chives and poblano peppers
fold in the egg whites
pour into large 9 x 12 pan and bake at 350 for 40 minutes
top with the shredded cheese and continue to bake an additional 10 minutes
The edges should be just golden.
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