Every once in a while I stumble upon a recipe so perfect that I know I’ll never try another version of that particular food.
The Silver Palate brownies with cinnamon and instant coffee (I added those two ingredients) is one. Rhonda Mellott’s baked corn recipe is another, although I’d call it cornbread because it’s more structured than the dish I associate with corn pudding. I started to say “drier”, but dry is the last word I thought when eating this lusciously moist bread with a real corn taste.
World’s best cornbread ever
1 15.25-ounce can whole kernel corn
1 14.75-ounce can cream-style corn
1/2 cup sour cream
1 cup (2 sticks) butter, melted
1 12-ounce package corn muffin mix
cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix until ingredients are just moistened, let stand for 5 minutes and then pour into oil-sprayed 9-x13- inch baking pan. Bake for 35 to 45 minutes or until firm and beginning to brown. (As you can see, I got carried away last night and revved the oven up to “scorch”.) Serves 10 to 12.
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