CHEF JEFF — ONE BYTE AT A TIME: Hotel Condon Corn BreadIf you want a corn bread that’s got flavor to spare, try this recipe from Hotel Condon in Condon, Ore.
By: Herald Staff Report,
If you want a corn bread that’s got flavor to spare, try this recipe from Hotel Condon in Condon, Ore.
Hotel Condon Corn Bread
1 15-ounce can creamed corn
½ cup butter, melted
2/3 cup sugar
1 cup flour
1 cup cornmeal
3 tablespoons baking powder
1 4-ounce can diced green chiles, drained
1 cup grated Mexican cheese blend
3 tablespoons honey
Heat oven to 375 degrees. In large bowl, whisk together eggs. Whisk in corn then butter. Whisk in sugar until combined. In small bowl, whisk together flour, cornmeal and baking powder. Slowly whisk flour mixture into large bowl. Fold in chilies and cheese. Spoon into greased 10-inch round cake pan. Smooth top of batter. Bake until top is golden brown and toothpick inserted into center of bread comes out clean. Remove from oven and cool on rack. Invert bread onto platter and frost with honey. Cool completely. Cut and serve.
Yield: Serves 16.
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