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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

BRENDA'S CORN BREAD Recipe

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This recipe for BRENDA'S CORN BREAD is from The Blackwell Family Cookbook Project, 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:  
2 1/2 CUPS SELF-RISING YELLOW CORN MEAL
1 LARGE EGG, slightly beaten
1/4 CUP SUGAR
3/4 CUP MILK
1 8OZ CAN CREAM STYLE CORN
1 CUP SOUR CREAM
1/4 CUP DICED ONION
1/4 CUP DICED GREEN PEPPER
2 TBSP FINELY MINCED JAPALENO PEPPER
1/4 CUP SHREDDED CHEDDAR CHEESE
1 TBSP BACON DRIPPINGS OR SOLID SHORTENING
Directions:
Directions:
Put drippings in a 10" iron skillet, place the skillet in oven and pre-heat to 425 degrees. Combine remaining ingredients in a large bowl. Mix just until blended. CAREFULLY remove skillett from oven and pour dough into skillet. Replace into oven. Cook for about 45 minutes or until knife inserted in middle comes out clean. For crunchy crust, invert on a wire rack, remove pan and let cool slightly before serving.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
abt 1 hour
Personal Notes:
Personal Notes:
Great with Chili, greens or beans. The sour cream and corn moisten it up. This is good with my Onion & Potato Soup.

 

 

 

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