Robert Pearson's Corn Bread

By Marian Burros

Total Time
1 hour
Rating
3(23)
Comments
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Featured in: FOOD; SAVORING BARBECUE

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Ingredients

Yield:Eighteen fingers
  • 4eggs, lightly beaten
  • 12ounces buttermilk
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 2cups coarse cornmeal
  • 5ounces corn oil
  • 2cups canned cream-style corn
  • 2ounces drained, diced jalapeno peppers
  • 7ounces grated Colby or longhorn cheese
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

222 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 6 grams protein; 254 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the ingredients in a bowl in the order listed and stir just until blended.

  2. Step 2

    Pour the mixture into a well-greased 7-by-10-inch baking dish.

  3. Step 3

    Bake at 375 degrees for 30 to 35 minutes in the center of the oven. The cornbread should be lightly browned.

  4. Step 4

    Cool and cut into fingers.

Ratings

3 out of 5
23 user ratings
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Comments

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Deb

I've been making this since it first appeared in the Times in 1988. I've used a variety of cheeses over the years as well as canned or fresh peppers - whatever I could get at the time. I love it.

Diane Villani

Soggy, greasy - not worth the time or ingredients. I cooked it for 45 minutes in a 10" square.

I miss the Redbird

OMG Pearson's, what a place. Memories of his spot in the old LIC, when it was still a quiet, low-rise neighborhood. I can't believe I found the recipe for his cornbread!

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