Hello to all you fellow chefs working on your family and group cookbooks!
Here is a recipe for cornbread with the addition of whole corn kernals. I found this recipe in a cookbook of Southern recipes. It calls for one teaspoon of finely ground black pepper, which I found interesting. I usually look at a recipe and then change it to my liking. You can omit the black pepper, and if you like a slightly sweeter cornbread, add a little more sugar. I love to eat this with lots of real butter and sometimes a dollop of honey.
3/4 cup all-purpose flour
1 Tablespoon baking powder
1 Tablespoon sugar
1 teaspoon finely ground black pepper
1/2 teaspoon salt
3/4 cup yellow cornmeal
1 cup fresh (or frozen) corn kernals or 1 cup canned whole-kernel corn, drained well
3 eggs, beaten until frothy
2/3 cup half and half
Preheat oven to 400F (205C).Thoroughly grease a 13” x 9” baking dish; set aside. Sift flour, baking powder, sugar, pepper and salt into a medium bowl. Add cornmeal and toss with a fork to blend. Add corn, eggs and half and half; stir just to blend and moisten all ingredients. Pour batter into greased baking dish and bake in preheated oven until golden brown (about 25 minutes). Cut into squares and serve hot. Makes 6 to 8 servings.
