Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Creamed Corn Cornbread

Ingredients

1 cup               Flour, all-purpose, unbleached

1 cup               Cornmeal

2 tsp.               Baking powder

1 Tbsp              Salt

1 cup               Creamed corn

1                      Egg, large

3 /4 cup         Milk

2 Tbsp            Butter, unsalted and melted

Instructions

Preheat oven to 425 degrees.

Grease an 8 x 8 or 9 x 9 inch baking pan with nonstick cooking spray. Sift flour, cornmeal, baking powder and salt into a large bowl. Stir mixture briefly.

Separately, whisk together creamed corn, egg, milk, honey and butter until honey is dissolved. Add wet ingredients to dry ingredients and stir until just combined. Do not over work batter.

Pour batter into pan and bake 20-26 minutes, or until golden. Yield: 9-12 pieces

Recent Recipes

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Read more

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Read more

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more