Entirely Too Rich Corn Bread
I seldom use boxed mixes, but for this, my sister Joanne’s decadently delicious corn bread, I make an exception. She uses canned cream corn (see her variation below); I prefer corn kernels. You can use either-both versions are very moist, almost like spoon bread. This is excellent with chilis, stews, and meaty soups.
Yield: Makes 8 servings.
- 1-1/2 cups frozen or fresh corn kernels
- 1 box (8-1/2 ounces) corn bread mix
- 3/4 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg, lightly beaten
Bring a large saucepan of lightly salted water to a boil. Add the corn kernels and boil for 6 to 7 minutes. Drain. Transfer to a plate to cool. Preheat the oven to 350 degrees F. Butter a 9x5-inch loaf pan and line it with parchment paper, if using. Set aside. Empty the corn bread mix into a large mixing bowl. Add the sour cream, butter, and egg and whisk until smooth. Stir in the corn kernels. Scrape the batter into the prepared pan and bake on the center oven rack for 40 minutes, until the top is golden brown and a tester inserted into the center of the bread comes out clean. Transfer the pan to a rack to cool. Serve warm or at room temperature.
Substitute 1 cup of canned creamed corn for the corn kernels. (Do not cook the creamed corn; simply blend it with the other ingredients.) Increase the sour cream to 1 cup. Bake for 45 to 50 minutes.