Real Corn Cornbread (made with homemade pear sauce)

 This month’s Kosher Linkup has a “Chopped” theme.  We were given these three ingredients to use, but only had to use two:chopped

So, being that I’m not a creative food person, I made a few things.  Some worked, some didn’t.  In the end, I made a light and fluffy cornbread using the leftover pear sauce from previous corn fritter flop.

Anyway, I love this recipe- it was super easy to make and freezes well.  Oh yeah, and it also tastes really good!

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First, you have to make the pear sauce.  It uses fresh pears and was really good all on its own.

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Real Corn Cornbread

Ingredients

  • 1 15 oz can corn (or 2 cups frozen corn thawed)
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup homemade pear sauce

Instructions

  1. Preheat oven to 400F
  2. In small bowl, mix all dry ingredients (flour, sugar, baking powder, salt)
  3. In large bowl, mix all wet ingredients (corn, milk, eggs, homemade pear sauce)
  4. Mix the two bowls together
  5. Pour into 8x8 greased pan
  6. Bake for 25 minutes, until top is golden brown

Next, make the cornbread.  If you decide not to make the pear sauce, you can use applesauce in its place.

Print

Real Corn Cornbread

Ingredients

  • 1 15 oz can corn (or 2 cups frozen corn thawed)
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup homemade pear sauce

Instructions

  1. Preheat oven to 400F
  2. In small bowl, mix all dry ingredients (flour, sugar, baking powder, salt)
  3. In large bowl, mix all wet ingredients (corn, milk, eggs, homemade pear sauce)
  4. Mix the two bowls together
  5. Pour into 8x8 greased pan
  6. Bake for 25 minutes, until top is golden brown

To take your cornbread to the next level, have it together with some of the extra pear sauce.  Makes for a great (healthy) dessert!

Here are the links to what all the other food bloggers came up with for this challenge:

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Until next time,
Shaindy