Hotel Condon Corn Bread Recipes

Steps:

• Preheat the oven to 375 degrees. In a large bowl, whisk together the eggs. Then add the creamed corn, and melted butter. Whisk in the sugar until blended.
• In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly add the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
• Place the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
• Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
• Invert the bread onto a platter and drizzle with honey. Cool completely, then cut and serve.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-by-20-inch hotel pan with parchment paper (see Cook's Note).
• Whisk eggs with brown sugar in a bowl, then add the corn, sour cream, oil and chiles and mix thoroughly. Gently fold in cornmeal, baking soda and salt. Pour into prepared hotel pan. Bake until browned on top, about 20 minutes.

Steps:

• Preheat oven to 350°F Grease a 9x5-in loaf pan.
• In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
• In a separate bowl, beat together eggs, olive oil, cheese, and bacon. Slowly blend wet ingredients into dry ingredients, mixing just until blended. Batter should be lumpy; do not overmix.
• Pour into prepared pan and bake 45 min-1 hour, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes and then invert over rack and remove from pan.