Steamed Cornbread Off The Cob

Steamed Cornbread
This is a delicious, moist cornbread, which is wonderful served with butter, as a side dish to any meat, but especially at a barbecue.
Ingredients
  • 5 cups corn, cut off the cob and minced.
  • 5 eggs
  • 5 tbsp. flour
  • 3 tsp. baking powder
  • 5 tbsp. sugar
  • 2 tsp. salt
Directions
  1. Cut the corn from the cob, and mince.
  2. Mix all the ingredients well.
  3. Thoroughly grease 2 or 3 empty tins. (Coffee tins, or such - they must be taller than broad, and must fit together into a large pot.) You can use one tin, but the steaming time increases significantly.
  4. Divide the corn mixture equally between the tins. The tin must not be more than 2/3 full.
  5. Cover the top with foil, to prevent water or steam from seeping into the tin.
  6. Place a rack into the bottom of a large pot, and fill with enough water to cover the level of the corn mix in the tins.
  7. Bring the water to the boil, and then add the tin / tins. Cover the pot with a lid.
  8. Top up the water as neccessary using hot water, during the steaming time.
  9. Steam the cornbread for 1 1/2 - 2 hours. A skewer will come out clean when done.
  10. Remove from the tins. Cut into generous slices. Serve hot with butter.
Additional Notes
Use firm corn, but not too firm and dry. Yellow or white corn is good, but use less sugar for sweet corn.