Name: Red Star Moist And Rich Corn Bread
Ingredients: 2 Eggs; 6 tb Butter; melted; 2 c Whole milk; 1 c Sour cream; 16 oz Creamed corn(2 cups)_OR_ 12 oz creamed & 8 oz fresh; 6 oz White Cheddar cheese; grated; 7 oz Finely ground cornmeal; 1 1/4 c All-purpose flour; 1 1/3 oz Sugar; 1/2 ts EACH: salt, baking powder, and baking soda

Think of it. In order for God to atone for man's sin, someone had to subject Himself to death. Yet only one who had unlimited ability to atone for sin could do that, only a perfect man. He had to have unlimited ability to atone, because He would be shedding His blood for all humankind. He had to be perfect because God accepts only unblemished sacrifices. Who could do that? Only God. And God the Son shed His own blood for us (Acts 20:28) (Josh McDowell and Bart Larson).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Breads, Breakfast	7	Servings

INGREDIENTS

2		Eggs
6	tb	Butter; melted
2	c	Whole milk
1	c	Sour cream
16	oz	Creamed corn(2 cups)_OR_ 12 oz creamed & 8 oz fresh
6	oz	White Cheddar cheese; grated
7	oz	Finely ground cornmeal
1 1/4	c	All-purpose flour
1 1/3	oz	Sugar
1/2	ts	EACH: salt, baking powder, and baking soda

INSTRUCTIONS

Mix eggs, butter, milk, sour cream, corn and cheese well.  Add cornmeal,
flour, sugar, salt, baking powder and soda; whisk until combined.
Preheat oven to 350=F8 F.  Heat a 9-inch cast-iron skillet in oven until
quite hot, 10 to 15 minutes.  When hot, oil pan with nonstick cooking
spray.  Pour batter into hot pan.  Fill about three-fourths full. Bake
until golden brown on top, about 25 minutes.  Corn bread will seem wet or
moist, but will be somewhat firm to the touch.  Let cool in pan; the
residual heat will finish cooking corn bread.
To serve, reaheat cooled corn bread in its pan.  When hot, loosen from edge
of pan with a butter knife and turn onto a warm plate.  Drizzle generously
with honey.  Makes 6 to 8 servings.
This is from the breakfast menu of the Red Star Tavern & Roast House in
Portland, Ore.
as printed in the Houston Chronicle, 8/12/98
typed and posted by teri Chesser    8/98
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Oct 07, 98

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