Advertisement

Hotel Condon corn bread

Time1 hour
YieldsServes16
Hotel Condon corn bread
(Anne Cusack / Los Angeles Times)
Share
Print RecipePrint Recipe

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 with cheese and chopped chiles and is finished with a drizzle of honey. And it’s large enough to bake for company -- each recipe makes a 10-inch round.

Advertisement
1

Heat 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.

2

In 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.

3

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

4

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.

5

Invert the bread onto a platter and “frost” with the honey. Cool completely, then cut and serve.

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