Grandmas Creamed Corn Bread Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Unsalted butter, melted
, divided use
1 cup: Yellow cornmeal, preferably
Stone-ground,
3/4 cup: All-purpose flour,
2 tbsp: Sugar,
1 tbsp: Plus 1 tsp baking powder,
1/2 tsp: Salt,
1: 8 oz) can creamed corn,
1 cup: Milk,
1 large: Egg, well beaten
Directions:
Preheat the oven to 450 F. Pour 2 tablespoons melted butter into
9-inch cake pan; bake for 5 minutes, until pan is very hot.
Meanwhile, in a medium bowl, whisk together the cornmeal, flour,
sugar, baking powder and salt. Make a well in the center and pour the
creamed corn, milk, remaining 2 tablespoons butter and egg into the
well. Stir until smooth. Pour the batter into the hot pan.
Bake until corn bread is golden brown and a toothpick inserted in the
center comes out clean, 30 to 35 minutes. Remove corn bread from
oven, and let it stand for 15 minutes before serving. Makes 6 to 8
servings.
Per serving: Calories 253 Fat 10g Cholesterol 62mg Sodium 507mg
Percent calories from fat 34%
Source: Kwanzaa, An African-American Celebration of Culture and
Cooking Dallas Morning News-Food 10/2/96 Typos by Bobbie Beers
Source from luhu.jp
9-inch cake pan; bake for 5 minutes, until pan is very hot.
Meanwhile, in a medium bowl, whisk together the cornmeal, flour,
sugar, baking powder and salt. Make a well in the center and pour the
creamed corn, milk, remaining 2 tablespoons butter and egg into the
well. Stir until smooth. Pour the batter into the hot pan.
Bake until corn bread is golden brown and a toothpick inserted in the
center comes out clean, 30 to 35 minutes. Remove corn bread from
oven, and let it stand for 15 minutes before serving. Makes 6 to 8
servings.
Per serving: Calories 253 Fat 10g Cholesterol 62mg Sodium 507mg
Percent calories from fat 34%
Source: Kwanzaa, An African-American Celebration of Culture and
Cooking Dallas Morning News-Food 10/2/96 Typos by Bobbie Beers
Source from luhu.jp
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