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A Cornbread for Keeps



A Cornbread for Keeps
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This cornbread recipe will rock your WORLD - and that of everyone who tries it! To be sure, this is a splurge recipe. It's carb-centric and caloric. But anyone who knows my philosophy on food, weight loss, and maintaining a weight loss knows that splurges are part of the deal. I wouldn't want to live without them...would you?
    Servings Prep Time
    8-10 people 15 minutes
    Cook Time Passive Time
    45 minutes 10 minutes
    Servings Prep Time
    8-10 people 15 minutes
    Cook Time Passive Time
    45 minutes 10 minutes
    A Cornbread for Keeps
    Print Recipe
    This cornbread recipe will rock your WORLD - and that of everyone who tries it! To be sure, this is a splurge recipe. It's carb-centric and caloric. But anyone who knows my philosophy on food, weight loss, and maintaining a weight loss knows that splurges are part of the deal. I wouldn't want to live without them...would you?
      Servings Prep Time
      8-10 people 15 minutes
      Cook Time Passive Time
      45 minutes 10 minutes
      Servings Prep Time
      8-10 people 15 minutes
      Cook Time Passive Time
      45 minutes 10 minutes
      Ingredients
      • 1 box King Arthur Gluten-Free Vanilla Cake Mix 17 ounces
      • 2 cups Non-GMO Cornmeal
      • 2 sticks unsalted butter softened to room temperature
      • 6 eggs medium to large room temperature
      • 2 cups unsweetened almond or non-dairy milk of your choice room temperature
      • 4 ears cooked corn sliced off cob or two cups cooked corn
      Servings: people
      Instructions
      1. Preheat oven to 350 degrees. Place dry ingredients in a large mixing bowl
      2. Whisk eggs with a fork or wire whisk until smooth. Or use my preferred method: crack the eggs into a VitaMix or blender and blitz for 30 seconds. Pour into mixing bowl and whisk or use an electric beater on low. Blend for about a minute.
      3. Add milk about a half-cup at a time and continue to whisk or beat until well blended.
      4. Add softened butter and blend until smooth and dissolved.
      5. Add corn, a cup at a time, until well blended
      6. Now, place in sprayed baking pans or muffin tins. This can be done a number of ways and there are no rules - let your imagination out to play! I chose to try out cornbread in a Bundt pan and it worked fantastically! Since this is a large recipe, I had leftover batter and used it in a loaf pan. You could also divide batter in half and place in two 9-inch round cake pans. Just be sure not to fill any of the cake pans more than half-way. If you feel you have an odd amount of batter leftover as I did when I made this batch, store it in a Tupperware container and use as pancake batter. Talk about a home run!
      7. Bake time will depend on which type of cake pan you use, and of course, your oven. It's best to keep a close watch on it and use the toothpick test. A pretty good rule of thumb is, when the sides begin to brown and shrink away from the pan, it's well on the way to doneness. With gluten-free flours, baking time may be a little longer to ensure the center is gooey. After the edges browned on my two pans, I shut the oven off and left both cakes in for an additional 10 minutes. A general baking guideline: Muffins - 8-10 minutes Loaf pans - 25-30 Bundt pans - 30-45 minutes Round cake pans - 25-30 minutes
      8. Remove pan or pans from oven and let cool for five minutes. I have greater success in a clean release from a cake pan when the cake is still warm. Using oven mitts, carefully place a large plate or platter atop the Bundt or round cake pan, grip carefully, and FLIP!
      Recipe Notes

       

       

       

      SO delicious! This cake is bursting with fresh flavor...and it's so EASY!

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        This one is for Great Lakes Collagen: