Corny Cornbread! Inspired by my favorite Korean lady chef at Maangchi’s Real Korean Cooking!

by Bob Levin, *Eat Life Before Life Eats You! [Last update: 02.18.2015, 8:00 AM PST]

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 Bob’s Red Mill White Flour 2…… Cups Bob’s 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 & Jalapeño] 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.

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

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 Bob’s Red

Mill.