"Indian corn, take it for all in all, is one of the most agreeable and wholesome grains in the world . . . and that johny [sic] or hoecake, hot from the fire, is better than a Yorkshire muffin." (Benjamin Franklin, in a letter to the London Gazetteer, 1/2/1766, during the controversy over the Stamp Act) Who knew eating Johnny cakes (another name for cornbread) was revolutionary?
No more burned edges on your homemade quickbreads. Corny Cornbread II shrank effortlessly away from the edges of an 8-inch-square pan floating in a larger pan partly filled with water during baking. This is the lower-calorie version of our Corny Cornbread, made with canned creamed corn instead of the pureed freshly steamed and sliced-off-the-cob maize we used a few weeks back. From our original Corny Cornbread recipe post:
Compare the 90 calories in 3/4 cup of canned creamed corn called for in the Bon Appétit recipe with 181 calories -- twice as many -- per 3/4 cup of the homemade puree. We used fresh corn because we had some left over from our Down East Labor Day Cookout and because we love corn sliced off the cob. Next time we'll try the creamed corn and let Tuck be the judge of which is cornier and moister. We like the idea of fewer calories, but never at the expense of taste, rib-stickiness and mouth feel.
Informed sources tell us "You will LOVE corn bread with creamed corn! It is unbelievably moist," echoing Tuck's words when he bit into the homemade-puree version, "Extremely corny and very moist."
She: I'm confused. It's lower calorie with canned creamed corn?
We: Yes. That is what I discovered while doing the earlier post using the fresh. I know it doesn't make sense. I think the creamed is mostly water.
She: Well, then, just WAIT until you eat it. You will never go back.
We: And SOOOOO much easier!!!
She: Yes. With some foods, it's GOOD to be labor-intensive, but with cornbread, let Jiffy and Libby's do the work.
Sometimes less is more.