"Hunger is the best sauce in the world."--Cervantes

CORNY CORNBREAD Recipe

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This recipe for CORNY CORNBREAD, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Monday, December 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. VEG. OIL, PLUS 1/4 C. FOR GREASING PAN
1 C. SELF-RISING CORNMEAL
3/4 C. FLOUR
1 C. CREAM-STYLE CORN
2 EGGS
1 C. SOUR CREAM
1 C. GRATED SHARP CHEDDAR CHEESE

Directions:
Directions:
PREHEAT OVEN TO 375 DEGREES. GENEROUSLY SEASON A CAST IRON SKILLET WITH OIL. PREHEAT THE PAN EITHER IN OVEN OR ON STOVE OVER MED-HIGH HEAT.
MIX ALL INGRED. IN LGE BOWL STIRRING WITH WOODEN SPOON UNTIL COMBINED. POUR INTO SKILLET AND BAKE UNTIL GOLDEN BROWN, APPROX. 30 MIN.
IF MAKING INDIV. CORNBREADS,MAY REQUIRE
A SHORTER COOKING TIME.

Number Of Servings:
Number Of Servings:
8 SERVINGS
Preparation Time:
Preparation Time:
5 MIN.
Personal Notes:
Personal Notes:
*FROZEN CREAMED CORN SOLD IN FROZEN SECTION OF FOOD STORES.
IT IS MUCH BETTER THAN CANNED CORN.

 

 

 

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