Pender Island Cornbread Recipe

Name: Pender Island Cornbread
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cups Milk; 1/4 cups Sour Cream Or Plain Yogurt; 1 whole Egg, Lightly Beaten; 2-3/4 cups Cornmeal (Medium Grind, Preferably Organic); 1/2 cups Flour; 1 Tablespoon Sugar; 1 teaspoon Baking Soda; 1 teaspoon Salt; 3/4 cups Creamed Corn; 2 whole Green Onion, Sliced Thinly On Bias; 1 pinch Chili Flakes (or More To Taste); 2 Tablespoons Bacon Fat Or Veg Oil

Servings: persons

3/4 cups Milk
1/4 cups Sour Cream Or Plain Yogurt
1 whole Egg, Lightly Beaten
2-3/4 cups Cornmeal (Medium Grind, Preferably Organic)
1/2 cups Flour
1 Tablespoon Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
3/4 cups Creamed Corn
2 whole Green Onion, Sliced Thinly On Bias
1 pinch Chili Flakes (or More To Taste)
2 Tablespoons Bacon Fat Or Veg Oil

1
["Adjust the oven rack to the middle position and preheat the oven to 375 degrees F.", "Whisk together the milk, sour cream/yogurt and egg until well blended.", "Combine the dry ingredients in a bowl. Add the milk and egg mixture to the dry ingredients along with the creamed corn, green onions, chili flakes and mix well. Allow this mixture to sit on the counter for 5-10 minutes while you prepare the pan.", "Add some bacon fat or vegetable oil to a 5""x8"" loaf pan and heat it in the oven for 5-10 minutes until shimmering.", "Pour the batter into the preheated pan and bake in the oven for 30-40 minutes, or until the top is lightly brown and the sides have pulled away from the pan (or when a toothpick inserted into the center will come out clean). Cool for 10 minutes before removing from the pan. Serve warm.", "Wrap fully cooled leftovers tightly in foil for consumption the next day."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups Milk, 1/4 cups Sour Cream Or Plain Yogurt, 1 whole Egg, Lightly Beaten, 2-3/4 cups Cornmeal (Medium Grind, Preferably Organic), and more.

Yes, Pender Island Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pender Island Cornbread

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