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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cornbread with Cream-Style Corn Recipe

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This recipe for Cornbread with Cream-Style Corn is from Generations of Good Eating: Second Edition, 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 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 (15 ounce) cream-style corn
4 tablespoons butter, melted

Directions:
Directions:
Preheat oven to 425º. Grease a 9 inch square baking pan.

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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