Side Pannel
Red Star Moist And Rich Corn Bread
Red Star Moist And Rich Corn Bread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast, Breads
Ingredients List
- 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
Directions
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.
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.
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