The Totally Corn Cookbook 1 1/2 cups white cornmeal
3/4 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup melted butter
1 cup beer
1 cup white corn kernels
by Helene Siegel and Karen Gillingham
Published by Celestial Arts
Produced by becker&meyer!, Ltd and available at www.beckermayer.com.
The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest.
White Skillet Corn Bread
Place 10-inch cast-iron skillet in oven. Preheat oven to 425 degrees F.
In large bowl, combine cornmeal, flour, baking powder, sugar and salt.
In separate bowl, beat eggs with 3 tablespoons butter and beer to blend. Add to dry ingredients along with corn and stir just until dry ingredients are moistened.
Remove skillet from oven and add remaining butter, swirling to coat bottom of pan. Pour batter in hot pan and bake 20 to 25 minutes. To serve, cut into wedges. Serves 8.