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Title: Red Star Moist And Rich Corn Bread Categories: Breads, Breakfast Yield: 7 Servings 2 Eggs 6 tb Butter; melted 2 c Whole milk 1 c Sour cream 16 oz Creamed corn(2 cups)_OR_ - 12 oz creamed & 8 oz fresh 6 oz White Cheddar cheese; grated 7 oz Finely ground cornmeal 1 1/4 c All-purpose flour 1 1/3 oz Sugar 1/2 ts EACH: salt, baking powder, - and baking soda Mix eggs, butter, milk, sour cream, corn and cheese well. Add cornmeal, flour, sugar, salt, baking powder and soda; whisk until combined. Preheat oven to 350=F8 F. Heat a 9-inch cast-iron skillet in oven until quite hot, 10 to 15 minutes. When hot, oil pan with nonstick cooking spray. Pour batter into hot pan. Fill about three-fourths full. Bake until golden brown on top, about 25 minutes. Corn bread will seem wet or moist, but will be somewhat firm to the touch. Let cool in pan; the residual heat will finish cooking corn bread. To serve, reaheat cooled corn bread in its pan. When hot, loosen from edge of pan with a butter knife and turn onto a warm plate. Drizzle generously with honey. Makes 6 to 8 servings. This is from the breakfast menu of the Red Star Tavern & Roast House in Portland, Ore. as printed in the Houston Chronicle, 8/12/98 typed and posted by teri Chesser 8/98 Posted to MM-Recipes Digest by "Rfm" |