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Charlie Bread

A staple in my wife's family for years and years.  Excellent alone with butter on top or with chili.  Or, pretty much anytime.

Course Bread
Cuisine American
Keyword Best side for chili, Corn bread, Family traditions, Grandma's cooking, Not corn bread
Prep Time 5 minutes
Cook Time 40 minutes
Resting time 5 minutes
Total Time 45 minutes
Servings 8 portions
Author Dann Reid

Ingredients

Make the batter

  • 185 g Corn meal mix-self rising
  • 8 g Baking powder
  • 4 g Baking soda
  • 90 g Corn oil
  • 2 each Eggs
  • 1 each 8 oz can creamed corn
  • 240 g Sour cream
  • Salt and pepper

Instructions

Procedure

  1. Place your 10" cast iron pan in an oven heated to 425°F.

  2. Mix this the muffin method: Corn meal and baking powder in one bowl. Mix the creamed corn, oil, sour cream, and eggs together, pour the wet onto the dry and fold together.

  3. Pour a small amount of corn oil (I use bacon grease) in the pan. Tilt the pan to and fro to cover the bottom of the pan with the oil, pour the Charlie Bread mix into the pan. Bake for 45 minutes or until the top is nicely golden brown.

  4. Remove the pan. Give the pan a jiggle to see if there is a spot where the bread stuck. Use whatever kitchen tool you have to press the edge of the bread toward the center and do that all the way around the pan. Turn the bread out and cut and eat. It doesn’t get better as it cools which really means it is just fine, but still piping hot is, OH! That’s good.

Recipe Notes

I've always felt a few scallions cut very thin would be a great addition to this. But, some things aren't to be fussed with. In my house, this is one of those things.

If you prefer a taller bread, increase the recipe by 50%. It comes out nice and tall.