Hotel Condon Corn Bread...Perfect for Thanksgiving!!!

Hotel Condon Corn Bread
Total time: 1 hour, plus cooling time

Servings: 16

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

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)

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.

Piping hot out of the oven...

I serve it like this instead of inverting it and drizzle the honey on top.

First post of GannySnacks and this recipe is one of my favorites!

Some family and friends have asked me for recipes of the meals I have cooked here at Casa de Nakada-Gantt...so I've decided to start a blog to share some of my all time favorites. Here is my first, from before the whole world found out how racist Paula Deen is. 

Paula Deen’s Meat Loaf

1 1/2 pounds ground beef

1 cup fresh bread crumbs

1 onion, diced

1 egg, lightly beaten

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 (8-ounce) cans tomato sauce

3 tablespoons vinegar

3 tablespoons brown sugar

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1/2 cup water, to thin sauce if necessary

Preheat oven to 350 degrees F. Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.