5 (9)

Breads, Sides

Hotel Condon corn bread

Hotel Condon corn bread
Anne Cusack / Los Angeles Times

Dear SOS: I had the most wonderful corn bread at the Hotel Condon in Condon, Ore. Is it possible to get the recipe? Bea Nash Gold Beach, Ore. Dear Bea: This corn bread is packed with flavor. It is made ... Read more

Total time: 1 hour, plus cooling time | Serves16
  • 3 eggs
  • 1 (15-ounce) can creamed corn
  • 1/2 cup (1 stick) butter, melted
  • 2/3 cup sugar
  • 1 cup (4.25 ounces) flour
  • 1 cup cornmeal, not stone-ground
  • 3 tablespoons baking powder
  • 1 small (4-ounce) can diced green chiles, drained
  • 1 cup grated Mexican cheese blend
  • 3 tablespoons honey, or as desired (up to 1/3 cup)

Step 1Heat the oven to 375 degrees. In a large bowl, whisk together the eggs. Whisk in the creamed corn, then the melted butter. Whisk in the sugar until fully combined.

Step 2In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly whisk the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.

Step 3Spoon the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.

Step 4Bake 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.

Step 5Invert the bread onto a platter and "frost" with the honey. Cool completely, then cut and serve.

Note: Adapted from chef Gail Stanfield of the Hotel Condon in Condon, Ore.


Drought-friendly vegetable tacos
Drought-friendly vegetable tacos

Stella's signature shrimp and grits
Stella's signature shrimp and grits

Gratin of oranges
Gratin of oranges

Tomato Consomme
Tomato Consomme

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Pretzel buns
Willa Jean's lemon cornmeal muffins
Wheat-free muffins
Streusel-topped fruit muffins