| 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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