This recipe is liked by 0 person(s). |
Cornbake
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Serves: 8 Edit Yields: 8 servings Oven Temp: 400 Ingredients | |
1 1/3 cups | allpurpose flour |
1 cup(s) | cornmeal |
3 tablespoon(s) | granulated sugar |
3 tablespoon(s) | light-brown sugar |
1 tablespoon(s) | baking powder |
1 tablespoon(s) | fine salt |
1 teaspoon(s) | baking soda |
1 can(s) (14-ounce) cream-style corn | |
1 1/2 cup(s) | sour cream |
1 | egg, lightly beaten |
3 | egg yolks, lightly beaten (with whole eggs above) |
1/4 cup(s) | honey, plus more for drizzling |
2 tablespoon(s) | buttermilk |
1 cup(s) | fresh or frozen corn kernels |
1 stick(s) | unsalted butter, melted |
2 tablespoon(s) | shortening, melted, plus more for skillet Coarse sea salt (such as Maldon) |
Directions
Preheat oven to 400 degrees F. In a large bowl, combine first 7 ingredients. In a medium bowl, combine cream-style corn, sour cream, eggs, honey, and buttermilk. Stir in corn kernels, butter, and shortening. Pour wet ingredients into dry ingredients; mix. Pour batter into a greased 10-inch cast-iron skillet. Bake until golden brown, 30 minutes. Drizzle with honey and sprinkle on sea salt.
Read more: Cornbake Recipe - Country Living
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.