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Corn Bread Recipe

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This recipe for Corn Bread is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. self-rising corn meal
3 T. self-rising flour
1 egg, beaten
1/2 c. sour cream
1 1/2 c. milk
1 T. vegetable oil
Optional:
2-3 jalapeño peppers, chopped
1 (3 oz). can white corn kernels drained
Directions:
Directions:
Pour vegetable oil into 8" well seasoned cast iron skillet and place in a 400º oven until hot. Place corn meal, flour, egg and sour cream into a mixing bowl. Add about 3/4 c. of milk and mix. Add remaining milk in portions, mixing batter each time, until batter is consistency to pancake batter.
Add optional jalapeños and corn. Pour about half of the heated oil from the skillet into batter and mix well. Pour into hot skillet and bake 25-35 minutes, until the bread is golden on top and is not soft in the center. The bread should bounce back when touched. Remove from oven and invert onto a plate and pull up on the skillet. If the bread does not easily slide out of the skillet, wet a dish towel, and while the bread and skillet are inverted, place the wet towel over the skillet and wait about 15-20 minutes and lift the skillet. The bread should come out of the skillet.
Personal Notes:
Personal Notes:
This recipe is easily doubled, using a 10" skillet. If self-rising corn meal is not available make your own using 2 c. regular cornmeal, 1 tsp. baking powder, 1 tsp. baking soda and 3/4 tsp. salt.

 

 

 

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