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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Triple Corn Bread Casserole
- 1 stick margarine, melted
- 1 tablespoon vinegar
- 4 eggs
- 15 ounce can creamed corn, undrained
- 15 ounce can corn, undrained
- 1/3 cup sugar
- 1 cup cornmeal
- 1/2 teaspoon salt
- 1 tablespoon baking powder
This recipe makes a hybrid cornbread, somewhere between spoon bread
or batter bread and regular corn bread. It's vaguely reminicent of
the old country favorite Jiffy Cornbread Casserole.
First melt the margarine. I do this in a large plastic mixing bowl in
the microwave. Add the vinegar. Mix briefly. Test the temperature, it
should not be hot. If it is then let it cool slightly so the eggs
won't cook when you beat them in. When the margarine mixture is
sufficiently cooled, beat in the eggs. Add the remaining ingredients
including all of the liquid from both cans of corn. Beat until the
batter is smooth except for the corn chunks.
Turn the batter into a well oiled 9 by 13-inch rectangular pan. Bake
at 375° for 35 to 40 minutes, or until the bread is lightly
browned and a fork poked into the center comes out clean. Serve in
wedges or spoonfuls, topped with margarine and pancake syrup or
molasses. Delicious with spicy curries and of course chili. This is a
real family favorite.
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