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RECIPE: Kim’s Candy Cornbread

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Recipe Whole Grain Cornbread with Jalape–osÊ 1 1Ú4 cup whole grain cornmeal (fine grain) 1Ú4 cup white whole wheat flour 1Ú2 cup all-purpose flour 3 tablespoons sugar 2 1Ú2 teaspoons baking powder 3Ú4 teaspoon salt 2 large eggs, beaten 1 cup 1% low-fat milk 1Ú4 cup vegetable oil 1 cup frozen sweet corn kernels, thawed 2 jalape–o peppers, veins and seeds removed and finely minced Preheat oven to 400¡F. Coat a 9-inch round baking pan with vegetable cooking spray. In a large bowl, whisk together cornmeal, flours, sugar, baking powder and salt. In a medium bowl, whisk eggs, milk and oil together until thoroughly combined. Add liquid ingredients, corn kernels and jalape–os to dry mixture, stirring just until all ingredients are moistened. Pour batter into pan. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean.Ê Cut into wedges and serve warm. Refrigerate leftovers. Makes 8 to 12 wedges.

Kim’s Candy Cornbread

  • 1 tablespoon butter or shortening for cast iron skillet (12-inch)
  • 2 cups whole grain stone-ground yellow cornmeal
  • 1 cup all-purpose flour
  • 2/3 cup white whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2/3 cup sugar
  • 3 large eggs, lightly beaten
  • 1 ½ cups buttermilk
  • 2/3 cup corn oil
  • Butter, for spreading on top of hot cooked cornbread
  • Candy corn pieces

Heat oven to 425°F. Add butter to skillet and place in oven to completely melt. In a large bowl, whisk together corn meal, flours, salt, baking powder, baking soda and sugar. In a smaller bowl, whisk together eggs, buttermilk and corn oil. Add liquid mixture to dry ingredients and stir just until combined with a wooden spoon. Carefully remove hot skillet from oven and spread cornbread batter evenly in skillet. Cook 15 to 18 minutes, until toothpick inserted in middle comes out clean or with just a smidgen of crumb. Poke candy corn pieces randomly throughout cornbread, tip-side first.

**If you’re making muffins, divide batter evenly between 12 standard-size muffins (grease, spray or use muffin cup papers that you spray).  Watch closely, and bake 10 to 13 minutes, or until toothpick inserted in middle comes out clean with just a smidgen of crumb. Immediately poke each muffin with a couple candy corns. (For both cornbread and corn muffins, slater tops with butter after baking immediately when removing from oven.)

Makes 8-10 pieces cornbread or 12 muffins.

Recipe by culinary dietitian and nutritionist Kim Galeaz, RDN CD

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