Unconventional Corn bread using Cream style corn

Unconventional Cornbread.

I like to have a well-stocked pantry.  Cans of corn, is something I have on hand, well, it was right there, is what I said last week, when we were making a quick dish of noodles with sweet red and green pepper strips. Oh, let’s move on.

This cornbread is rich with cheese and bacon, and flavored with onion and green pepper. A bit of cream style corn gives it its moistness..

3 strips of bacon

1/1/2 cups yellow cornmeal

1/2 cup all purpose flour

1 Tablespoon baking powder

1 tsp salt

2 eggs

1 1/4 cups milk

3/4 cup shredded sharp cheddar cheese

1/2 cup vegetable oil

1/2 cup canned cream style corn

1 small onion finely minced

2 Tablespoons finely minced green bell pepper.

Preheat oven to 350 degrees F. Lighly oil a 10 inch round cake pan and place in oven to heat.  Fry the bacon until very crisp, drain on absorbant paper ( paper towls), and crumble finely.   Meanwhile , prepare the batter, In a medium bowl, combine the cornmeal, flour, baking powder, and salt.  In another mixer bowl, beat the eggs slightly, and add the remaining ingredients and mix.  By hand stir in the dry ingredients , just until blended.  Por the batter into the hot pan. Bake 30 minutes.  Cut into 8 wedges and serve immediately with butter.

Resources:

This is among one of the many cookbooks that my mother collected and bought over the years while working at a Book Publishing Company.  She is retired ,and still has the tote bag with the the cats, ” Baker and Taylor:

Cookbook:  “Cooking from Quilt Country”, from Amish and Mennonite Kitchens.1980.

p. 104.

Update: August 8,2015

Good morning world, and welcome. I’d love for you to join me in your favorite cup of brew, perhaps sit down in your comfy space, perhaps near a window or out on your porch. I

am updating many posts in the tags and categories section hoping to become more searcheable.

As always, your comments are most welcome!!

Butterscotch sauce, and Crunchy Butterscotch Sundaes

Butterscotch Sauce

Combine 1 and 1/2 cups brown sugar, 2/3 cups corn syrup, and dash salt.Heat stirring occasionally, til mixture comes to a full rolling boil.

Remove from heat : cool slightly   Gradually stir in 1 can 6 ounce can  (2/3 cup) evaporated milk.   Serve warm or cool.   Makes 2 cups sauce.

Crunchy Butterscotch Sundaes

Mix 1 and 1/2 cups sugar coated crisp rice or wheat cereal ( ie. Rice Crispys)

with 1/2 cup flaked coconut.

Form 1 quart vanilla ice cream in 10 balls.  Coat with cereal mixture , pressing it on.    Place in freezer until serving time.  ( To keep coating crisp, store only 1 to 4 hours.)  Serve with butterscotch sauce.   Makes 10 servings.

Note:  You can scale this down on your own to 2  servings.

Cookie Crumb Coffee cake

Crumbled cookies make a different fun topper for Hurry Up Hot Breads!

2 cups packaged biscuit mix

1/3 cup sugar

2 Tablespoons soft butter or margarine

2 eggs

2/3 cups milk

2 teaspoons vanilla

1 cup fine vanilla cookie crumbs (9 cookies)

1/3 cup sugar

1/2 cup broken California walnuts

3 Tablespoons butter, melted

Directions:

Combine the first 6 ingredients.  Beat at medium speed 2 minutes, scraping sides of bowl often.

Turn half the batter into a greased 10 x 6 x 1 3/4 inch baking dish. ( do they still sell this size? This is from an early 70’s cookbook.

Combine last 4 ingredients; mix til crumbly. Reserve 1/2 cup mixture for topping;sprinkle remainder over batter into pan.

Spoon remaining batter over. ; add reserved topping.

Bake at 350 degrees F. 30 minutes until done.

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