How to make cornbread in a can

Sometime it's worth trying something new just because you 'can' (heh heh). Such is the case with our fantastic cornbread in a can recipe!

Nothing goes better with a good old-fashioned barbecue than some kick-butt cornbread. Sure, you could cook it in a skillet on the 'cue, but chances are that the grill is pretty full these days. Instead, use this technique so you can just pop it in then oven while your chicken is sizzling away outside.

Cornbread in a can Prep 15 min Total 1 hour Makes 1 loaf

Ingredients

• 1 egg, beaten
• 1 tbsp sugar
• 1/3 cup milk
• 1/2 cup flour
• 1/2 cup cornmeal
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup corn from a 341ml can, drained (RESERVE CAN)
• 1/2 cup sliced green onions
• vegetable oil spray

Instructions

• PREHEAT oven to 375F. Remove the label from the can. Rinse out and dry well. Cut a 6-inch by 12-inch piece of parchment paper. Spray the interior of the can with cooking spray (this helps the parchment stay in place). Line the inside of the can with the parchment, forming a collar that extends a few inches above the rim of the can. Spray the inside of the parchment with cooking spray. Set aside.
• STIR egg with sugar and milk in a medium bowl. Combine flour with cornmeal, baking powder, salt and pepper in a medium bowl. Stir dry ingredients into wet. Add jalapeno, corn and green onion and stir until combined.
• SPOON mixture into the can. The mixture will rise as it bakes and the parchement collar will allow it to rise as much as it needs without falling over the edges.
• BAKE in the centre of the oven for 40 to 45 min, or until a skewer inserted into the cornbread comes out clean. Remove from oven and let rest in can for 5 min. Slide cornbread out and let cool completely on a rack.

Originally published July 21, 2014.

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