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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Adapted from chef Gail Stanfield of the Hotel Condon in Condon, Oregon. Ingredients:
3 eggs |
1 (15 ounce) can creamed corn |
1/2 cup butter, melted |
2/3 cup sugar |
1 cup flour |
1 cup cornmeal, not stone-ground |
3 tablespoons baking powder |
1 (4 ounce) can diced green chilies, drained |
1 cup grated mexican blend cheese |
3 tablespoons honey |
Directions:
1. Preheat the oven to 375 degrees. In a large bowl, whisk together the eggs. Then add the creamed corn, and melted butter. Whisk in the sugar until blended.
2. In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly add the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
3. Place the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
4. Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
5. Invert the bread onto a platter and drizzle with honey. Cool completely, then cut and serve.
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