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Title: Grandma's Creamed Corn Bread Categories: Breads Yield: 4 Servings 4 tb Unsalted butter; melted -(divided use) 1 c Yellow cornmeal; preferably -Stone-ground 3/4 c All-purpose flour 2 tb Sugar 1 tb Plus 1 tsp baking powder 1/2 ts Salt 1 cn (8 oz) creamed corn 1 c Milk 1 lg Egg; well beaten Preheat the oven to 450 F. Pour 2 tablespoons melted butter into 9-inch cake pan; bake for 5 minutes, until pan is very hot. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Make a well in the center and pour the creamed corn, milk, remaining 2 tablespoons butter and egg into the well. Stir until smooth. Pour the batter into the hot pan. Bake until corn bread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove corn bread from oven, and let it stand for 15 minutes before serving. Makes 6 to 8 servings. Per serving: Calories 253 Fat 10g Cholesterol 62mg Sodium 507mg Percent calories from fat 34% Source: Kwanzaa, An African-American Celebration of Culture and Cooking Dallas Morning News-Food 10/2/96 Typos by Bobbie Beers Posted to recipelu-digest Volume 01 Number 413 by RecipeLu |