Cornbread
This is based on my lovely wife's Grandmother Enid from Jamaica. I did not like cornbread until she made this recipe for me. I will eat this one any day. BONUS! It is so easy.
This is based on my lovely wife's Grandmother Enid from Jamaica. I did not like cornbread until she made this recipe for me. I will eat this one any day. BONUS! It is so easy.
- Carbohydrate 28.5291788888889 g
- Cholesterol 21.5488888888889 mg
- Fat 4.16480111111111 g
- Fiber 2.3832222477595 g
- Protein 3.52892666666667 g
- Saturated Fat 1.08778555555556 g
- Serving Size 1 1 Serving (89g)
- Sodium 458.371222222222 mg
- Sugar 26.1459566411294 g
- Trans Fat 0.303373333333333 g
- Calories 160 calories
Step-by-step
- Preheat oven to 400 degrees F.
- In a medium size bowl mix the Muffin Mix, Egg and Cream Corn together. Add Milk 1 Tablespoon at a time if the mixture is to thick. Do not add more than 2 Tablespoons.
- Grease an 8 x 8 baking dish.
- Pour the mixture into the baking dish and place in oven.
- Bake for 25 - 30 minutes or until knife comes out clean when stuck in the middle of the cake.
- Remove from the oven and let sit for 5 minutes before removing from baking dish to cut and serve. Cut into 9 pieces.
- Serve with Honey Butter (Big Oven Recipe #491290)
When pantry limitations demand quick results from a standard 8.5-ounce box of muffin mix, balancing added moisture prevents the baked structure from turning into a dry brick. Standard commercial mixes rely on dehydrated corn components and chemical leaveners that absorb liquids rapidly upon hydration, which often leads to dense or chalky textures if water or milk is not carefully proportioned. Introducing a 14.75-ounce can of cream-style corn alters the starch-to-liquid ratio fundamentally by supplying intact corn kernels suspended in a thick, sugary starch slurry. Because this canned addition introduces substantial moisture alongside extra sugars, measuring the batter consistency before baking is essential for structural integrity. Stirring the muffin mix, one egg, and the creamed corn together creates a thick batter that benefits from a controlled addition of milk, capped strictly at two tablespoons to prevent the structure from collapsing during the 400 degrees F oven rise.
Baking this dense batter in an 8x8 greased dish requires monitoring the internal moisture gradient, because the high sugar content browns the exterior long before the center solidifies. Inserting a metal knife into the geometric center of the bake provides a reliable doneness test; when the blade emerges free of wet batter after twenty-five to thirty minutes in the oven, the starches have fully gelatinized. Allowing the pan to rest for five minutes off the heat allows internal steam pressure to subside, stabilizing the crumb so that slicing into nine even portions yields clean squares rather than crumbling fragments. Storing leftovers involves wrapping individual squares tightly to prevent moisture loss, though reheating them gently in a low oven restores the tender interior without toughening the exterior starches.
