| 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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