Corny Cornbread
Recipe By : Peggy Hill
Serving Size : 4 Preparation Time :0:45
Categories :
| Amount |
Measure |
Ingredient -- Preparation Method
|
| 1 |
cup |
self-rising cornmeal |
| 1 |
cup |
self-rising flour |
| 2 |
cups |
buttermilk -- or sour cream
|
| 3/4 |
cup |
oil |
| 2 |
cups |
corn -- canned cream style
|
| 4 |
each |
egg -- beaten slightly |
| 1 |
teaspoon |
baking soda |
| 1 |
Tablespoon |
sugar |
- Mix dry ingredients together,
then mix in creamed (canned) corn, eggs, oil, and buttermilk. ( I use
dry buttermilk powder mixed in with the dry ingredients, and water in
amount indicated on the buttermilk powder can.) Mix just until dry ingredients
are wet.
- Pour into greased baking
pan ( 8" by 11") and bake in preheated 400 degree oven for
20 to 25 minutes until golden brown and cooked through in middle of
pan. Variation in pan size, or baking in muffins tins will change time
needed to cook.
- Chopped, sautéed onions
and peppers (bell peppers or jalapeno) may be added before baking for
a spicy version of this cornbread. Cheese may also be added. (Make that
jalapenos MUST be added, and lots of them ~Brian)
|
|
