Corn Bread made with fresh corn.
It’s an easy solution to not wasting corn on the cob that you may have cooked but not buttered and eaten. It also makes your cornbread not as dry as normal cornbread can be and adds a layer of flavor/texture.
It could not be simpler to make:
1 cup of white all purpose flour
1 cup cornmeal (Mine came from Anselma Mill)
1/2 teaspoon salt
1 tablespoon baking powder
Dash of powdered ginger or cinnamon (but not together)
1 cup whole milk
2 eggs, beaten
1/4 cup melted butter with 2 tablespoons bacon grease
1/2 cup sugar
1 cup fresh sweet corn cooked and drained
** The wildcard if you want to spice it up is to mince one fresh jalapeño pepper and add it to the batter
Preheat oven to 400° F and really grease a 9″ x 9″ baking pan (I use butter.)
If your fresh cooked corn is still on the cob use a knife and take it off the cob. Let it sit in a strainer over a bowl so any additional liquid drains out.
Mix together all dry ingredients.
Stir in all wet ingredients.
Stir in fresh corn, and if you are using the wildcard minced jalapeño this is where you add that as well.
Do not over mix or your corn bread batter will be tough.
Before you add your batter to your pan put the greased pan in the oven for 2 or 3 minutes.
Pour batter into the pan, and bake at 400° F for 25 to 28 minutes.
It might be baked sooner — so you might want to check it with a toothpick or a skewer and see if it comes out clean from the center of the pan. I have gotten pretty good at eyeballing it over the years, so if the edge of the cornbread has kind of separated from the pan and it’s a nice goldeny color— it’s done.
Cool enough to serve warm, or eat at room temperature. Make sure you wrap leftovers tightly or it will dry out.