To create a cornbread with exceptional texture and flavor, corn is blended with corn flour, corn meal, butter, cream, parsley, and chili powder.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup butter, softened
- ½ cup corn flour
- ⅓ cup water
- 1 (10 ounce) package frozen corn kernels, thawed
- ½ cup white sugar
- ¼ cup cornmeal
- ⅛ cup heavy cream
- ⅓ teaspoon baking powder
- ¼ cup chopped fresh parsley
- ¼ cup chili powder
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
- In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
- Chop corn in food processor or blender. Stir into butter mixture.
- In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 100 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Tweeted this a bit! Left the corn whole; swapped the heavy cream for Greek yogurt; and only used one teaspoon of chili powder!
Cooked as suggested – I really liked it!
A little too crumbly and dry for my tastes. It really just wouldn’t hold together… it broke into a million pieces just trying to get it out of the pan. However, it tasted pretty good.
I served this recipe today with barbeque chicken and potato salad, it went over very well, however I did make a few adjustments to the recipe. I cut the chili powder back to 1/8 cup and substituted onion flakes/powder for the parsley.