Rating: 3 stars
2721 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2721
  • 4 star values: 0
  • 5 star values: 0
  • 2,721 Ratings

Corn relish provides all the seasoning required for this slightly sweet corn bread. The relish also adds heft, making the corn bread substantial enough to serve as a vegetarian lunch with a green salad and some sliced tomatoesMore Quick Breads

Grace Parisi
August 2010

Gallery

© Petrina Tinslay

Recipe Summary

active:
10 mins
total:
45 mins
Yield:
Makes one 10-inch round corn bread
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter.

    Advertisement
  • In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.

  • Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.

Make Ahead

The corn bread can be wrapped in foil and refrigerated for 3 days. Rewarm the corn bread before serving.

Advertisement
Advertisement