Corn Bread from Episode 21
We had many (ok, one) requests for our cornbread recipe that goes with the Portuguese Bean Soup from Episode 20. As children, we were content with the Jiffy cornbread from a box (or two). But then Bossy learned to make corn bread (and fend off rats) at The White Dog Cafe in Philadelphia. In the rats' and White Dog Cafe's defense, there was construction at the time and this was in 1983 or thereabouts. Bossy still recommends the restaurant. The secret ingredient in this recipe is a cup of creamed corn which gives it a rich texture. The recipe from the Kokee lodge is more cake-like but also delicious and super easy. Try both and tell us which one you prefer!
Creamed corn recipe similar to the one Bossy used to make at the White Dog Cafe
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Recipe courtesy of RecipetineatsServe
Makes six generous Bossy servings (
or eight stingy Bootie servings).
Ingredients
DRY INGREDIENTS
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â–¢3/4 cup yellow cornmeal ,
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â–¢1 1/2 cups flour (plain / all purpose)
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â–¢1 tbsp baking powder
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â–¢1/2 cup white sugar
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â–¢1/4 tsp salt (or more)
WET INGREDIENTS
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â–¢1 cup canned creamed corn
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â–¢1/2 cup / 125g melted butter , unsalted
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â–¢2 eggs , lightly whisked
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â–¢3/4 cups milk
BAKING
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â–¢1 – 2 tbsp butter , melted (for greasing & brushing)
Instructions
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Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter.
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Place the Dry Ingredients in a bowl and mix.
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Place Wet ingredients in a separate bowl and mix until combined.
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Pour Wet into the Dry ingredients, mix until combined.
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Take the skillet out of the oven. Add the 1 tbsp of butter and swirl it around to coat the base and halfway up the sides (or use a brush to do this)
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Pour the batter in, smooth surface.
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Turn oven down to 190°C/375°F, then bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back).
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Cool 15 minutes in the skillet before turning out onto serving platter or cutting board.
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Best served warm! It can be served in the skillet or turned out. Serve with butter and honey as well, to take it over the top! Don't leave it in the skillet after baking or it will taste like iron.
Kokee Lodge recipe by Karen Bacon from her book Tasting Paradise
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INGREDIENTS
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3 eggs
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1 1⁄4cups milk
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1⁄2lb butter, melted
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3 cups Bisquick
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1cup sugar
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2 1⁄2teaspoons baking powder
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1⁄4cup stone-ground cornmeal
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DIRECTIONS
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Whisk together eggs and milk.
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Combine dry ingredients.
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Add egg-milk mixture and melted butter.
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Pour into a 9x13 pan.
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Bake at 350° for 30 to 35 minutes.
