This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Whole Kernel Corn Bread
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- #72162
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
4 comments
ingredients
2 large ears yellow corn, cleaned
1 1/4 cup yellow cornmeal, preferably stone ground
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoon salt
1 tablespoon baking powder
1/8 teaspoon cayenne pepper
2 eggs, lightly beaten
1/4 cup unsalted butter, melted
directions
Preheat an oven to 425 degrees F. Position a rack in the middle of the oven. Butter an 8-9" square baking pan that is 1 1/2 inches deep.
Fill a large saucepan three-quarters full with water and bring to a boil. Add the corn and cook for 5 minutes. Drain and immediately plunge into cold water to cool.
Using a sharp knife and holding each ear of corn upright on a cutting surface, cut the kernels from the cobs. You should have 1 1/2-2 cups of kernels. Set aside.
In a bowl stir together the cornmeal, flour, sugar, salt, baking powder and cayenne pepper. Stir in the eggs and milk, then the corn kernels and butter.
Pour the batter into the prepared pan. Bake until golden, 25-30 minutes. Remove from the oven and let cool slightly on a rack for 2-3 minutes. Cut into squares and serve warm.
added by
02CatharineC
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 16, 2015
There is no mention of milk in the ingredients. It did not turn out well.
How much milk? do not see milk on the ingredients list.
Milk is missing from ingredients. Recipe needs editing. I wish I had read the comments first.
There is no amount of milk given and no indication of any amount needed... I kept adding until it became a batter but not a user friendly recipe at all.
Well we got this recipe off the site and it calls for milk, but no amount was indicated. Please clear that up for future users. Thanks