skip to Main Content
The Menu
Anthony Walsh’s Cornbread

I did this first at Canoe but it’s appeared all over the place at our restaurants. It’s a family recipe from my mom’s side. And yes, it’s canned creamed corn… I don’t know why but it just works. It’s best on the griddle. It’s super moist, almost like a pudding, but it firms up enough. You can add cheese or jalapenos, and it’s great for breakfast.

INGREDIENTS
  •  275 g (1 1/3 cups) granulated sugar
  •  250 g (2 cups) flour
  • 250 g (1½ cups) yellow cornmeal
  •  30 g (2 tbsp) baking powder
  • 6 ears sweet corn, kernels only, sliced (or grated) from cob
  • 500 ml (2 cups) creamed corn
  • 450 g (1 lb) butter, melted,r oom temperature
  •  5 eggs
  • 1 bunch scallions, chopped
  • 2 jalapeño peppers, minced
  • 100 g (4 oz) Monterey Jack, shredded
  • 100 g (4 oz) cheddar, shredded
  • Salt, pepper
  •  5 eggs
  • 1 bunch scallions, chopped
  • 2 jalapeño peppers, minced
  • 100 g (4 oz) Monterey Jack, shredded
  • 100 g (4 oz) cheddar, shredded
  • Salt, pepper
METHOD

Preheat oven to 150°C (300°F). Lightly grease two 20 cm (8 inch) cast iron skillets (or cake pans of similar volume).

Combine sugar, flour, cornmeal and baking powder in a bowl and mix. Combine fresh corn, creamed corn, butter, eggs, scallions and jalapeños in a large bowl, and mix. Fold in about two-thirds of the Monterey Jack and cheddar.

Now combine the two batches of ingredients, folding the dry into the wet until incorporated (do not overwork). Season to taste with salt and pepper, mix, then divide batter between the skillets (or cake pans).

Bake until centre is firm—and a freshly inserted toothpick comes out clean—45-60 minutes. Scatter reserved cheese on top of the hot bread. Let cool slightly but serve warm—with whipped butter. Leftovers should be refrigerated, then toasted or warmed on a griddle.

Back To Top
Close search
Search