Hotel Condon Corn Bread Food

HOTEL CONDON CORN BREAD RECIPE

Steps:

• Heat the oven to 375 degrees. In a large bowl, whisk together the eggs. Whisk in the creamed corn, then the melted butter. Whisk in the sugar until fully combined.
• In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly whisk the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
• Spoon the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
• Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
• Invert the bread onto a platter and "frost" with the honey. Cool completely, then cut and serve.

CREAMED CORN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

HOTEL CONDON CORN BREAD

Steps:

• Preheat the oven to 375 degrees. In a large bowl, whisk together the eggs. Then add the creamed corn, and melted butter. Whisk in the sugar until blended.
• In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly add the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
• Place the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
• Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
• Invert the bread onto a platter and drizzle with honey. Cool completely, then cut and serve.