8 Nights With Leigh Peele: Cornbread, The Southern Treat

“All right fellas, we’re gonna make camp, rest up. Y’all might be in for a treat. You know back before the war broke out I was a saucier in San Antone. I bet I could collar up some of them greens, yeah, some crawfish out the paddy, yo’! Ha! I’m makin’ some crabapples for dessert now, yo! Hell yeah, ha!”
– Kirk Lazarus, Tropic Thunder

Ingredients:

283 grams or 1-1/2 cups cornmeal
20 fl oz or 2-1/2 cups 2% milk
250 grams or 2 cups of all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
129 grams or 2/3 cup white sugar
2 eggs
112 grams or 1/2 cup vegetable oil

Directions:

1. Preheat oven to 400 F. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9×13 inch baking pan.

2. In a large bowl, whisk  together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

3. Bake in a preheated oven for 30 to 35 minutes or until a knife inserted into the center of the cornbread comes out clean.

Sexification Tip – Save any left-overs in the freezer in a freezer bag and when reheating do it in the oven.

Yields 12 servings

1 serving: 310 calories

6 grams protein
12 grams fat
45 grams carbohydrate
1.5 grams fiber

Entire recipe: 3725 calories

78 grams protein
140 grams fat
539 grams carbohydrate
16 grams fiber

Impressions:

The Rog messed up hardcore. You know that specific direction above where it says whisk the ingredients together? I realized once everything was already mixed together that said whisk was not in my possession, and it turns out that made all the difference in the recipe.

Did I do thaaaaaaaaaaat? Yes, Steve Urkel, yes you did. Make sure you have a whisk when you make this, or if you don’t have one at least make sure that you’re pretty handy with a spoon, which I unfortunately wasn’t.

Aside from the crunchy and lumpiness that came about due to my whack mixing skills, this recipe tasted pretty good. The only corn bread that I had on a regular basis was what my mom made from the jiffymix box, so I feel one step closer to world domination now that I’ve made my own from scratch. If you like leftovers or want something quick to bring to a party, this is the recipe for you. Me though? I’m the Kirby of the fitness world – I’ll inhale food like nobodies business – so needless to say this only lasted about 3 days in La Casa De Rog.

This recipe was found in Leigh Peele’s Bulking cookbook which can be purchased here. It also features another 20+ delicious, high(er) calorie recipes for those who are looking to put on some muscle or just like eating larger dishes. Even if you don’t, you can always divide the recipe up into smaller portions.

Affiliate note: If you purchase any of Leigh’s cookbooks by clicking the links on this page, I’ll get a small portion of the sale, but this in no way biases my review. I’ll never promote something on this site that I haven’t used personally or that I don’t think will be a great benefit to you all. That is my promise to you, and if you ever catch me trying to pull a fast one on you, PLEASE tie me in a chair and force me to watch Golden Girls reruns for the rest of my life because I deserve it – thank you for being a friend.

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Comments

  1. says

    I’ll have to go with the 3725 calories for the entire recipe (all by myself, of course) . Good thing I have room for all that in my stomachs. Seriously.

  2. Andrew says

    I’m gonna have to try this one out at some point as I have always been a huge fan of cornbread. Though too be honest, I usually like mine accompanied by ribs and mac n’ cheese.

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