This is adapted from an old southern family recipe. Any compunction I had about using “canned creamed corn” was mitigated by the wonderful flavor and texture of this special side dish. Combine leftover with GF bread cubes to make Thanksgiving stuffing. Thanks to Betsy M. for her willingness to share some family kitchen secrets.
Great Auntie’s Cornbread
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1 cup (6 oz.) GF flour mix (yours, ours, or Trader Joe’s)
1cup (6 oz.) organic yellow corn meal
1/2 cup (4 oz.) dark brown sugar
1/3 cup (2oz.) chestnut flour (substitute sorghum, quinoa, or GF flour mix)
4 teaspoons baking powder (make certain it’s within the expiration date!)
1 teaspoon xantham gum
½ teaspoon sea salt
4 eggs at room temperature
1 cup oil (corn or light olive oil.)
½ cup sour cream
1 can creamed corn (14.75 oz.)
1 can chopped green chilies (4 oz.)
½ cup each grated Monterey Jack Cheese and Cheddar Cheese
Preheat the oven to 350 F and place the rack in the center of the oven. Grease a 9 x 13 inch baking pan.
- Combine dry ingredients in a large mixing bowl.
- Measure the oil and sour cream in to a 4 cup glass measuring cup. Add the eggs, creamed corn, and chilies. Whisk to blend.
- Stir the wet ingredients into the dry ingredients.
- Fold the cheese into the batter.
- Spread the batter into the prepared pan.
- Pop the pan into the oven, reducing the heat to 300 F.
- Bake for 1 hour.
Note: you can omit the chilies and serve this for breakfast, or keep them in and serve the cornbread along side Huevos Rancheros.