I admit it…I have not always been a corn bread fan. I usually find it a bit too dry and too sweet for my taste. However, like everything else in his restaurant Chef George Kulai, seems to have figured out how to make it taste great. I reluctantly sampled it in the restaurant a few weeks ago & I was so surprised that I gobbled it all up. You can imagine how delighted I was when they told me they were going to share the recipe with me and you! I tried out the recipe last night, couldn’t be simpler, turned out great and all the kids have already given their thumbs up. I love the versatility of a good corn bread, you can eat it hot out of the oven, slathered in butter and home made strawberry jam or enjoy a large piece accompanied by a spicy chili. Perfect summer picnic recipe!
Smokin’ George’s Corn Bread
If you have ever wondered about the “at room temperature” instruction…it really does matter. Crazy I know, but basically at room temperature, eggs, butter, milk and other ingredients bond together and create trapped air. While those ingredients bake, the air is released, creating lighter, more even baking. batters made with room temperature ingredients tend to be smoother and less clumpy than batters with chilled ingredients. SO…long story short…pull that stuff out of the fridge at least a half an hour prior to baking & if your house is anything like mine, tell your kids. Honestly, the ONLY time they ever put anything away without me asking…is when I don’t want them to!
- 1¼ cups corn meal
- 1½ cups all purpose flour
- 1 (heaping) tbsp. baking powder
- ¾ cup sugar
- big pinch of salt
- 1½ cups buttermilk at room temperature
- 1 cup creamed corn at room temperature
- 2 eggs at room temperature
- ½ cup (1/4 of a pound) melted butter
- ½ cup whole niblets corn
- Step 1 Preheat oven to 375°F
- Step 2 Grease and flour a 9 x13 inch casserole dish
- Step 3 Mix dry ingredients together in a large bowl.
- Step 4 Mix wet ingredients together in a medium bowl.
- Step 5 Slowly add wet ingredients to dry, gently hand mix until just combined. Do not overmix!
- Step 6 Bake for 30 minutes, should be golden brown on top, use toothpick test to check doneness.
- Step 7 Enjoy!
“We hope that, when the insects take over the world, they will remember with gratitude how we took them along on all our picnics.” ~ ill Vaughan