Corny and Cheesy Corn Bread

We believe here at custom taste that corn bread is for everyday of the year not just during the holidays. This recpie combines the best csn be put into cornbread. Corn and cheese. Not only is the cornbread at a different level but it also has more complexity. A definte crowd pleaser friends and family will be begging you for more, you have been warned.

Shopping List

• 1 Cup Cornmeal
• 1 Cup Cake Flour (All Purpose can be used)
• 1 tbsp Granulated Sugar
• 1/2 tsp Baking Soda
• 1 tbsp Baking Powder
• 1/2 tsp salt
• 1/2 tsp Black Pepper
• 1 tsp Paprika
• 4 tbsp Safflower Oil
• 2 Flags (2 tbsp Flax Meal to 6 tbsp warm water)
• 1/2 Cup Almond Milk
• 1/2 Cup of Corn
• 1/2 Cup and 2 tbsp Shredded Cheese
• 3 tbsp Ricotta or Cottage Cheese

Hardware

Mixing Bowl

Measuring Cup, tsp and tbsp

Mixing Spoon

Skillet

Fork

Can Opener

Small Mixing Bowl

Saran Wrap

Paper Towels

Small Bowl

Grater (if needed)

Time 55 minutes
Prep 10 to 15 minutes
Cooking 20 minutes
Yield 10 to 12 slices





Time To Get Cooking!!!
In a small bowl mix together the 2 flags, oil, honey and almond milk

Set to the side to let thicken up
Open up can of corn and drain completely
Set paper towels in small bowl
Dump corn into bowl and try to get as dry as possible all while avoiding squishing the corn kernels
In large bowl mix together cornmeal, flour, sugar, baking soda, baking powder, salt, paprika and pepper
Make sure it is fully mixed
Add corn and fully incorporate
Make sure to be careful so the corn does not break or get squished
Grate cheese (if not pre-shredded) into bowl
Fold in gently
Once the mixture is evenly combined make a well in the center
Pour the liquid mixture in the center and begin folding
Make sure to fold in gently to avoid crushing the corn kernels
Once the mixture is combined cover with saran wrap and set into the fridge for 20 minutes at least
Preheat oven to 375
Once the oven is at temperature put in skillet and leave in for 5 to 10 minutes
Remove mixture from fridge
Remove skillet from oven and oil with 1 tbsp oil
Using a paper towel to avoid burning yourself and will help to evenly oil the skillet
Drop the dough into the skillet an using the fork press the dough into the skillet spreading it as evenly as possible

Serving

Serve as snack or as side with your favourite meal.

Storing and Reheating

Store in airtight container or zip top bag for up to 1 week in the fridge

May be stored in freezer by can dry it out severly. Reheat in oven or microwave until warm throughout

Nutritional Facts (per serving)

Calories 98

Fat 4g

Carbs 21g

Protein 7g

compared to a store bought product

Calories 154 

Fat 5g

Carbs 25g

Protein 3.5g

Nutritional Difference (our recipe)

Calories -56

Fat -1g

Carbs -4g

Protein +3.5g

Cost Comparisons

Recipe Cost: $2.95

Cost Per Serving: $0.29

compared to a store bought product

Product Cost on Average: $1.62

Product Cost Per Serving: $0.20

Cost Difference: $+0.09

Tricks

-Too cut down on calories (or if you are avoiding dairy) cut the cheese amount in half

-For softer and fluffier cornbread you can cover the skillet with a lid and take the lid off after removing the skillet form the oven

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