Creative Corn Bread

Moist cornbread with various toppings. Goes great with chili, football or just by itself with a little honey butter. Adding cream corn is the secret here. The cream sauce makes it extra moist and the corn gives it extra texture. I top some of them with bacon (you can't go wrong there), some with jalapenos and some I keep traditional.

For this recipe, you will need the following:

• 1 1/2 cups of flour
• 2/3 cup sugar
• 1/2 cup yellow corn meal
• 1 TBS baking powder
• 1/2 tsp salt
• 1 15 oz. can of creamed corn 
• 3/4 cup of whole milk (approximately)
• 2 eggs
• 1/3 cup vegetable oil
• 3 TBS melted butter
• 6 pieces of bacon, cooked and crumbled (optional)
• 4 jalapeno slices (optional)

Preheat your oven to 350 degrees. Place a colander or seive over a bowl and pour the creamed corn into it. Using a spatula, work the to extract as much liquid as you can. Set both the corn and liquid aside.

In a large mixing bowl, combine the flour, sugar, corn meal, baking powder and salt. Whisk to blend. Pour the reserved creamed corn liquid into a 2 cup measuring cup. Add enough whole milk to make it 1 1/4 cups of liquid. 

To the liquid, add the eggs, oil and butter. Whisk to blend. Add this liquid to the flour mixture and stir until just blended.Finally, fold in the reserved corn.

Pour into prepared muffin cups (coated with cooking spray) filling each cup 2/3 to 3/4 full. As a variation, you can top some of the muffins with crumbled bacon or jalapenos. Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Place the muffin pans on a wire rack for 5 minutes to cool slightly. Remove the muffins from the pan and allow them to cool on the rack. Serve warm.

Enjoy!

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