Lots of (Yellow) Cornbread Options

There is something about a cold winter night and a pot of chili that really calls for good, warm cornbread–the “sweet” yellow cornbread style that I grew up with–sorry my southern friends, but all the choices today will go in this direction.

With a family game night planned and vegetarian chili on the menu, this was the ideal time for cornbread. Most cornbread recipes seem to be for only an 8 or 9 inch square pan or for a 9 or 10 inch iron skillet, probably because this is a bread that is really best warm out of the oven, or at least still on the first day. Since I knew one pan would not be enough, it was time to try making two different recipes.

I settled on doing a “taste comparison” with two recipes that both use canned corn, one with whole kernel corn and the other calling for creamed corn. I have discovered that canned corn, often on sale for as little as three cans for a dollar, ends up just as good as frozen corn in recipes like this. Either of these could also have a can of chilis or jalapenos stirred in too.

Cornbread with Canned Corn
1 c yellow corn meal
1 c flour
1/3 c dry milk powder (optional)
¼ c sugar
4 t baking powder
2 eggs
1/4 c canola oil
1 c canned whole kernel corn, drained
2/3 c liquid drained from the corn–add enough water or milk to get to this level if necessary
1.  Combine dry ingredients in a large mixing bowl and stir until evenly blended.
2.  Make a well in the middle of the dry ingredients and add the eggs, oil, and corn liquid. Stir just until all the dry ingredients are completely moistened.
3.  Fold in the corn, stirring gently, just until well blended.
4.  Pour the batter into a very well oiled  8 or 9 inch square pan or a 7 X 11 pan. Bake at 400 degrees for 20 to 25 minutes, until golden and a toothpick inserted in the center comes out clean.

Serve warm with butter–and maple syrup if you want to carry on an old tradition my father liked to follow.

Makes approximately  5 to 6 servings.

Cornbread with Creamed Corn
2 cups cornmeal, yellow or white
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 cup buttermilk
3 large eggs
1 can (approx. 15 ounces) cream-style corn
1/4 c canola oil
1.  Heat oven to 425°. Put  a 10 to 11 inch diameter cast iron skillet in oven to heat.
2.  Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn. Stir the wet ingredients into the dry ingredients just until blended.
3.  Put the oil in the pan and let heat for about five minutes.
4.  Spoon the batter into the pan. Bake for 20 to 25 minutes, or until golden brown and a toothpick in the center comes out clean.  It may be that you will want to turn the oven down to about 375 if it begins to brown too quickly before the center is done.
Makes a very dense and moist cake that fills my frying pan and ends up with a beautifully crunchy crust.
Finally, for a few more choices, here are links to two other recipes I have posted over the years:

First of course was the old standby, slightly sweet, yellow, and just a little on the crumbly side:


Then, if you happen to have some cornbread mix on hand, you could try this–with or without the chilis/jalapenos: