| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Breads | 4 | Servings |
INGREDIENTS
| 4 | tb | Unsalted butter; melted (divided use) |
| 1 | c | Yellow cornmeal; preferably Stone-ground |
| 3/4 | c | All-purpose flour |
| 2 | tb | Sugar |
| 1 | tb | Plus 1 tsp baking powder |
| 1/2 | ts | Salt |
| 1 | cn | (8 oz) creamed corn |
| 1 | c | Milk |
| 1 | lg | Egg; well beaten |
INSTRUCTIONS
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 Posted to recipelu-digest Volume 01 Number 413 by RecipeLu <recipelu@geocities.com> on Dec 29, 1997
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