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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

CORNY CORNBREAD Recipe

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This recipe for CORNY CORNBREAD is from The Miller 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:  
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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