EXTRA- CORNY CORNBREAD Recipe

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This recipe for EXTRA- CORNY CORNBREAD is from KELLY'S COOKBOOK, 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: BREADS AND MUFFINS

Ingredients:	Ingredients: 1 ½ cups all-purpose flour 1 ¼ cups cornmeal ¼ cup plus 2 T sugar 2 ½ t baking powder ¾ t baking soda 2 ¼ t kosher salt 1 ½ t black pepper 2 cups corn kernels (divided) 2 large eggs plus 1 egg yolk ¾ cup sour cream ⅔ cup milk ½ cup melted butter

Directions:	Directions: Preheat oven to 400º F Generously coat a standard 12 cup muffin pan or a loaf pan with non stick spray. Whisk flour, cornmeal, sugar, baking powder, baking soda, salt and pepper in a large bowl. Stir in 1 ½ cups corn. Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk and butter. Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined. Pour batter into pans and top with remaining corn. Bake until golden brown turning half way through baking. Insert a tester into the center and it is done when comes out clean. Cook for about 18-30 minutes for muffins and 30 ish for loaf pan.

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EXTRA- CORNY CORNBREAD Recipe

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