I had this amazing corn bread over 10 years ago where there was a layer of corn at the bottom and melted cheese on top.
I have tried to recreate it but my corn keeps floating all over the batter and does NOT settle at the bottom.
So here i go again. Next test is freezing a layer of corn at the bottom of my baking sheet then pouring the batter on too and baking it.
Anyone have a better suggestion?
**** UPDATE****
I got started on this very late & was feeding 15-20 people, so no time to experiment.
I made this with a little bit thicker batter than usual. Layer of corn on the bottom of the pan, thick batter on top and melted cheese onto the top of 1/2 in the last 3 minutes of baking.
The batter grabbed onto most of the corn, cheese was great when it was fresh but after an hour it was just funky.
Good news is that it was really good & it just got destroyed by guests. Bad news: i only thought to take a picture once it was almost all gone & the picture just makes it look gross. But here it is.
I do, highly recommend making this!
by two28fl
10 Comments
Bake it with the corn on top, then invert it and melt cheese over it before you plate it
Not sure if this is what you’re meaning, but I have sautéed corn with some butter and a bit of brown sugar and salt in a cast iron pan while the oven is preheating. Then I’ll add the cornbread ingredients right on top of the sautéed corn and butter (still piping hot) in the cast iron and put it in the oven and cook as normal. Once it’s just about cooked through you could add the cheese.
Have you tried using creamed corn as the base layer?
Toss in a little flour.
sounds like cornbread casserole ngl
Where I’m from we do cornbread with ground meat, cheese, corn and jalapenos, they call it Mexican cornbread and it’s very good
It might have been a can of creamed corn That was used in the mix.
On another day, add some chili , layered w the corn. Then the cheese. Ta da!
What you described reminds me of a variation of Paula Deen’s Corn Casserole that uses Jiffy Cornbread Mix. A friend of mine makes something similar but uses a jalapeño cheddar cornbread mix, and I believe she may use thawed frozen corn rather than canned.
To stop mix ins from sinking in a batter, toss the mix ins with a small amount of flour before adding them to the batter, folding in gently. The flour keeps them from sinking to the bottom. It works for berries, chocolate chips, etc. also.