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Cornbread with Cream-Style Corn Recipe

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This recipe for Cornbread with Cream-Style Corn, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Merle Richardson
Added: Wednesday, March 25, 2009


2 cups cornmeal, yellow or white
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar (optional)
1 cup buttermilk
3 large eggs
1 can (approx 15 oz.) cream-style corn
4 tablespoons butter, melted

Great a 9-inch square baking pan. Heat oven to 425.

Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.

Bake for 20-25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.




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