Corny Cornbread!

Inspired by my favorite Korean lady chef at Maangchis Real Korean Cooking!

by Bob Levin, *Eat Life Before Life Eats You!

[Last update: 02.18.2015, 8:00 AM PST]

Proudly buying local and baking with products from Bobs Red Mill.
Bob Levin, nominated membership with the Heroes of the Mill since Nov. 2014.

We are infinite spiritual beings inhabiting a finite human host. Captain your own destiny and eat life
before life eats you! The greatest tragedy in life is not death, it is what we let die inside ourselves
while still alive. Recognizing the human being in all people to promote a sustainable peace!

Ingredients:
1 Cup Bobs Red Mill White Flour
2 Cups Bobs Red Mill Cornmeal
3/4.. Cups [12 TBSPs] Sugar
3 TSPs Baking Powder
1/2.. TSP Baking Soda
1/2.. TBSP Black Pepper
1/2.. TBSP White Pepper
1 TSP Sea Salt
1 Cup Chopped Spicy Peppers [Korean, Modesto & Jalapeo]
2 Green Onions [Chopped]
1 Cup Buttermilk [Possibly combine with the melted butter for cooling before mixing with the beaten eggs.]
1 Stick of Unsalted Butter [Melted]
1/4.. Cup Vegetable Oil [Avocado or your preference]
2 Large Eggs [Beaten]
1 Large Egg Yolk [Beaten]
1 Cup Corn Kernels [Fresh or Frozen]
1 Can Creamed Corn
1st Evolution:
Preheat oven to 350F. Grease/oil and flour a baking pan.
2nd Evolution:
In a large mixing bowl combine and then mix together the sifted together flour,
cornmeal, sugar, baking powder, baking soda, black pepper, white pepper, sea
salt, chopped peppers, green onions, buttermilk, butter, vegetable oil, eggs, corn
kernels, and creamed corn.
3rd Evolution:
Pour the mixture into the greased and floured baking pan and cook at 350F for
65 minutes.

Notes:
Some folks bake cornbread at 375F, but with the added moisture content from
wet ingredients, I prefer cooking at a slightly lower temperature for a longer
duration. Hope you enjoy this recipe and the superior products from Bobs Red
Mill.