Have you ever read the If you Give a Mouse . . . books? If you’ve been lucky enough to avoid them never read them the premise of the series is that after many adventures the mouse or pig or moose (depending on the star of the book you are reading) will eventually want the very first thing you offered them. I sometimes feel this way when I’m in Missouri visiting inlaws. In case you’ve never been to Missouri a lot of corn is grown there. A LOT OF CORN. And in the two hour drive from St Louis to the relatives you will see A LOT OF CORN (Does it seem like I’m over emphasizing? I’m sorry, but this cannot be over emphasized.) Despite the fact that there are more corn fields then people no one seems to tire of corn and corn based dishes. I’ve learned to accept embrace the fact that if the husband asks for chili he’s likely going to ask for cornbread to go with it.

Creamed Corn Cornbread

Ingredients:
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Directions:
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Source: Adapted from Alton Brown

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