From the "why-didn't-i-think-of that-before?" file comes this recipe idea: adding corn to cornbread. Boy, that's an obvious idea, but it had not occurred to me until recently.
If you are anything like me, you often have some frozen or canned corn around on standby to make emergency meals when there are no "real" vegetables in the fridge. And so it is that I threw some corn into the cornbread recently. Serve with soup for a full meal. (Maybe rocket and goat's cheese soup? Or Mexican soup?)
Cornbread with Corn
adapted from The New Canadian Basics Cookbook
makes 12 squares
This cornbread can also be made as cornbread muffins. Fill each of 12 muffin cups 3/4 full and bake for 15 minutes.
1 c (160 g) cornmeal
1 c (120 g) whole wheat flour
1 T sugar
1 T baking powder
1/2 t baking soda
1 t salt
1 1/4 c (200 g) fresh, frozen, or canned & drained corn kernels
1/4 t red pepper flakes
1 c (110 g) grated sharp cheddar cheese
1 t lemon juice
1 1/4 c milk
1/4 c vegetable oil
Preheat the oven to 400 F (200 C). Grease a 9" (23 cm) square pan.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Add the corn, red pepper flakes, and cheese. Stir.
Combine the eggs, lemon juice, milk, and oil in a small bowl or measuring jug.
Pour into the dry ingredients and mix only until combined.
Pour into the prepared pan.
Bake for 25 minutes, until a tester comes out clean.
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