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Mary's Corn Bread

October 5, 2017

Hard not to love a good piece of cornbread! In this version, we used some fresh corn and our secret, not so secret, ingredient: our Mary Had a Lot of Lamb spice blend!

 

Buttery, flavourful and is super easy that it will whip together in no time. Giving you more free time to cook up more delicious things this Thanksgiving!

 

• 1 cup whole milk
• 1/4 cup butter, melted
• 2 large egg
• 1  cups yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

•1 1/2 tbsp Mary Had a Lot of Lamb spice blend
• 1/2 cups cooked corn kernels

 

Preheat the oven to 400.

 

Very Very generously butter a 10" cast iron skillet (or you could use an 8x8 glass dish). That extra butter lining the sides and bottom will make it extra tasty.

 

In a large bowl, whisk together melted butter, milk and eggs. Whip it well to incorporate ingredients. Your butter may start to clump up a bit, but that's okay! (mmm think of all those buttery bits).

 

Stir into the bowl the cornmeal, flour, sugar, baking powder, salt and Mary Had a Lot of Lamb spice blend. Do not over mix. Gently fold in the corn kernels into the batter.

 

Pour into your skillet and bake for 18-20 minutes, or until toothpick comes out clean.

 

 

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