HOTEL CONDON CORN BREAD RECIPE
Dear SOS: I had the most wonderful corn bread at the Hotel Condon in Condon, Ore. Is it possible to get the recipe?Bea NashGold Beach, Ore.Dear Bea: This corn bread is packed with flavor. It is made with cheese and chopped chiles and is finished with a drizzle of honey. And it's large enough to bake for company -- each recipe makes a 10-inch round.
Provided by Noelle Carter
Categories BREADS, SIDES
Time 1h
Yield Serves16
Number Of Ingredients 10
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
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
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
Make and share this Hotel Condon Corn Bread recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
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.
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