Double Corn Bread

Ian Black – Winnipeg Bosch Kitchen Centre

  • 3 cups Fresh yellow corn flour or fine cornmeal
  • 3/4 cup High protein flour
  • 1 Tbsp Baking powder
  • 1 tsp Cumin
  • 1 tsp Sea salt
  • 2 cups Fresh or frozen whole kernel corn
  • 1 1/2 cups Milk or use water plus 5 Tbsp powdered milk
  • 1 Small red onion (quartered)
  • 3 Eggs
  • 1/4 cup Butter (melted)

Recipe Instructions

Preheat oven to 375°. Grease a 9″x13″ pan or 1 dozen muffin cups. In Bosch blender combine milk, or water and powdered milk, and quartered onion. Job blender several times using “M” (momentary) switch. Add eggs and melted butter. Blend for 10 seconds. Remove blender from Bosch and replace safety cap. In Bosch bowl, using cookie paddles, (do not use wire whips), combine corn flour or cornmeal, flour, baking powder, baking soda, cumin and salt. Place both splash ring and top cover on bowl. Jog on “M” (momentary) switch several times to combine ingredients. Add corn ingredients in bowl, replace cover and jog “M” (momentary) switch several times. Pour blender ingredients over dry ingredients; jog on”M” (momentary) switch several times to mix gently but thoroughly. Pour batter into pans. Bake 25 minutes, then reduce heat to 300° and bake for an additional 15 minutes. Cut into large squares and loosen squares in pan to allow air to circulate. Cool in pan on wire rack. May be frozen up to 6 months. 

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