Savor The Earth

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Moist ‘n’ Corny Cornbread September 17, 2009

Filed under: bread — Austin Frugal Foodie @ 11:57 am

With HEB’s bargain crop of Texas corn (3 ears for $1—check my “cheap tweets” for more specials), you can bake a large panful of corn-filled cornbread.  Eat some hot today and the rest will still taste moist and delicious tomorrow—even if you forget to cover it!.  Save about a third of your batch in the refrigerator to make a skillet tamale pie this weekend.

MOIST ‘N’ CORNY CORNBREAD makes one 9″ X 13″ panful

  • 4 ears fresh Texas corn, shucked and roasted naked (the corn I mean.  But I usually won’t try to tell you what to wear when you cook.) in the toaster oven at 400º just until done.  The corn cookin’ can be done ahead of time.
  • 1 stick organic butter, melted and cooled.  Organic Valley Pasture butter or Lucky Layla lend luscious richness here.
  • 1 generous cup organic homemade sour ½ n ½ or organic sour cream or organic and/or homemade yogurt (not low-fat)
  • 1 teaspoon salt
  • 112 grams (1/3 cup) local honey.  I buy Good Flow in bulk at Central Market.
  • 2 local eggs
  • 122 grams (about ¾ cup plus 1 Tablespoon) whole wheat pastry flour.  I buy the Arrowhead Mills 5# bag at Whole Foods.  Store it in the freezer for freshness.
  • 4 1/8 ounces (¾ cup) organic cornmeal.  Arrowhead Mills again.
  • 1 ½ teaspoons baking powder, pressed through a fine-meshed sieve.
  • ½ teaspoon baking soda, sieved as above.

Grease up your 9″ X 13″ baking pan.  Butter, coconut oil, corn oil, bacon grease, lard—several tasty fats will work here.  Get your oven heating up to 350º.

Uncob the corn kernels.  I like to cut the cobs in half (crosswise), stand them upright in a bowl and flay them with a chef’s knife.  I’ll admit to performing this operation ungracefully.  A corn zipper is ideal here.  Scrape the cobs with the back of a knife—I use a butter knife for this part—to glean all the goodness.  You’ll need about 2 ½ cups of corn kernels.  The baby might like to play around with leftover surplus, especially if it’s still on the cob.  Of course the baby will even enjoy the stripped cobs!  What isn’t an edible toy to an 11-month old?

Put 1 ½ cups corn kernels and the next five ingredients into your food processor (a blender should work, also) and let ‘er go for about 20 seconds.  Pour mixture into a bowl and stir in the remaining (1 cup) corn.  In a separate bowl, whisk together pastry flour and the next three ingredients.  Dump the flour mixture into the wet ingredients and whisk together well.  Pour into your prepared pan and bake until browned and cooked through, about 35 minutes.

Serve hot with butter and beans.


One Response to “Moist ‘n’ Corny Cornbread”

  1. […] September 22, 2009 Filed under: Uncategorized — Austin Frugal Foodie @ 10:47 am Well, my Moist ‘n’ Corny Cornbread recipe yields enough for leftovers, and what meatier way to use up a third of it than to make […]

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