Recipe by Cooking Light magazine
"Note to corn lovers: this recipe calls for real corn."
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2 1/2 teaspoons
large eggs, lightly beaten
1 (11 ounce) can
no-salt-added whole-kernel corn, drained
Didn't have an iron skillet so I just baked it in a glass casserole dish. Came out just as good.
This was very dry. The only changes I made were to omit celery and cook in a stone pan. The flavor was good and I loved the corn, but I would have liked a moist bread better.
Didn't have celery when i made this the second time. So i substituted Sweet red pepper ( 1/2 c). I missed the celery and thought it needed a bit more salt. The Red gives it a nice color. I would make it again with both the celery and peper.
Great recipe. I favor anything cooked in a cast iron skillet for the extra iron. I thought, after my first taste, a little salt was needed; however, that lasting impression was that this cornbread was the perfect balance of savory and sweet. This was my four year old's first taste of cornbread and, aside from picking out the "green" celery, he liked it.
I love this recipe! Turns out great every time. I usually find I have to add at least a quarter cup more liquid, though. This is also great when made in muffin pans (12 muffins/tea biscuits per recipe), of course you'll need to reduce the cooking time.
I have made this cornbread time and again and it's always fantastic! I don't like celery much, so I always either double the onion amount (1 cup) or just leave it out. I love onions, so doubling the onion amount makes it very flavorful. On occassion I haven't had onion around the house but still wanted to make this and it still tastes great! Just be sure to add 3 tbs of melted butter to make up for it. :) I also add a bit more spice using a tsp of oregano, and some italian seasoning. The recipe is always plenty sweet for me because I use three heaping tbs of sugar. If you like sweet cornbread, heap your tbs and you'll be just fine. This recipe is fantastic, fun to play around with, keeps great, and always always tasty!
I used an 11 ounce can of Mexi corn. Next time I will bake in a 8 x 12 pan as it was about twice as thick as I like. This is a real keeper, easy to make and the best ever with chili beans. YUMMY!!
Very good recipe, cast iron pan seems to give extra flavour. Cut up onions and celery very small.
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