Double Corn Bread Recipe
What do you do with all the bags of frozen corn that have about ¼ of a cup rattling around at the bottom? Save them up and use in this fabulous quick bread recipe, of course.
COST PER SERVING ► 21¢
YIELDS ► One 9″ × 9″ baking pan (or 9 pieces)
- 1 cup frozen corn, thawed
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- ¼ cup vegetable oil
- ½ cup sour cream
- 2 eggs, beaten
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Preheat oven to 325°F. Grease a 9″ × 9″ pan with solid shortening and set aside.
Place half of the corn in a blender or food processor and process until as smooth as possible. Mix with whole kernel corn in large mixing bowl. Add remaining ingredients and stir just until combined.
Pour batter into greased pan. Bake for 40–50 minutes or until corn bread is golden brown around the edges and a toothpick inserted in the center comes out clean. Serve warm.
Northern Versus Southern Corn Bread
There is a great debate brewing over what ingredients should be included in corn bread. In the Southern United States, white cornmeal and no sugar are the rule, and the corn bread must be baked in a cast iron skillet. In the North, yellow cornmeal and sugar are usually used, and the bread is cakier and smoother. Which is better? Depends on which one you ate first!
