Corn Bread is a regular and a big hit in my house. Often served with soup or a chunky tomato dip , it is a quick dish to make , especially on days when I have to work with a limited stuff available in the pantry. I love the golden bread specked with reds and greens sparkling on my plate. To my eye it seems like an exquisite piece of art . I make these in the form of mini cakes . K calls them Sunshine cakes ! This recipe was given to me by an ex colleague G , who would bake it for us on a large cast iron skillet every other week.
Makes 6 mini cakes
1/2 cup of cornmeal
1/2 cup of All purpose flour
1/2 cup of corn , and 1/2 cup of chopped red pepper and broccoli(together)
A pinch of salt
A teaspoon of baking powder
1/4 cup of Parmesan Cheese
1 tablespoon of sugar
1/2 teaspoon of cayenne pepper or 1 teaspoon of red pepper flakes
1/2 cup of buttermilk
1 large egg
2 tablespoons of vegetable oil
Method:
You Know the grind , Pre heat the oven to 375 F mix all the dry ingredients and then add the veggies .
In a separate bowl add all the wet ingredients and mix well .
Mix both the wet and dry ingredients into a smooth batter.
Spoon the batter into the cake pan and bake it for about 20-25 minutes or until firm.
Variation: You can either bake it a 9 X 9 cake pan for about 20-30 minutes .Check by instering a toothpick to see if its done . It the toothpick comes out clean then the bread is done.
Also if you are using a muffin pan, instead of mixing in the cheese , you can top the batter with the parmesan cheese . The tops will be golden , almost crusty. Serve with Soup or any chunky dip of your choice.
Corn Bread Served with a Creamy Tomato Soup
July 15th, 2009 at 7:20 pm
Those corn cakes are so cute Dee. I don’t have this pan. I have to buy this one and the bundt pan too.
July 15th, 2009 at 11:12 pm
it looks really nice?any vedeos available on this?
July 16th, 2009 at 12:17 am
Hi Dee! The bread looks absolutely divine.
July 16th, 2009 at 2:03 am
cute!
July 16th, 2009 at 8:32 am
those are some beautiful looking cakes Dee. Love the last pic. I will try the muffin-pan version and let you know how they turned out.
Best,
Siri
July 16th, 2009 at 8:33 am
..and guess what, I have the exact same blue-rectangular plate. it is from Target.. is it
July 16th, 2009 at 10:10 am
Your cakes look lovely. But I love the name the most – I could do with some sunshine bread most days
July 16th, 2009 at 4:29 pm
Madhu , I have a nonstick pan which I will get rid of soon , you will find individual ones on amazon, they are really cute!
Kala: Im sorry I dont have the video of these , but you can write to me on any questions you have.
Siri: yep , do let me know.. they are very easy to make and i think I got that plate in Ikea … and its gray – blue in color
Thanks Nag and Simmi.. yep I love the name too… the color is at its best when i add parmesan… a golden hue to the cakes.
July 16th, 2009 at 9:18 pm
Looks like heaven.
Too good..Is there any substitute for corn meal?
July 16th, 2009 at 9:59 pm
Priya .. if you want to make savory muffins instead of cornmeal , either you can use whole wheat pastry flour or almond meal or plain all purpose flour.
July 19th, 2009 at 7:33 am
Oh my that looks quite gorgeous!
January 12th, 2010 at 9:27 am
Hi Dee,
Those little corn cakes look so YUMM… they look so pretty !!!
A quick question though !! ’1/2 cup of corn , chopped red pepper and broccoli’ – is that half cup each or all the veggies together !!
Cant wait to try !
Thanks a bunch for a great recipe !!!
Mala
January 12th, 2010 at 10:05 am
Mala , corrected , thanks for pointing it out , you can use half cup each of cornmeal and then 1/2 cup of veggies
January 13th, 2010 at 10:10 am
Thanks so much Dee…. Will try it out and let you know how it goes..
Thanks again !
Mala