"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamed Corn Bread Recipe

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This recipe for Creamed Corn Bread, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Goldman
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. unsalted butter, melted, plus more for pan
1 c. all-purpose flour
3/4 c. yellow cornmeal
3 tsp. baking powder
1/2 tsp. coarse salt
1/2 c. milk
1/2 c. sour cream
1 large egg
1/3 c. sugar
1 14-oz. can creamed corn

Directions:
Directions:
PREHEAT oven to 425. Brush an 8-inch-square baking pan with butter. Set aside.
COMBINE flour, cornmeal, baking powder, and salt in a medium mixing bowl.
WHISK together milk, sour cream, egg, sugar, and butter in a small bowl. Stir in creamed corn. Fold wet ingredients into dry ingredients until well combined.
POUR batter into prepared pan, and bake until set and golden brown on top, about 30 minutes. Cool slightly on wire rack before cutting into squares.

Number Of Servings:
Number Of Servings:
1 eight-inch-square bread
Preparation Time:
Preparation Time:
15 min.

 

 

 

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