Sunday, October 4, 2009

Savory Corn Bread

This is a great recipe to use if you are looking for a compliment to soups, stews or chili it is not at all sweet. I found it in my Lions House Bakery Cookbook. I chose this recipe because it had no additional sugar in it. Enjoy!!
( Printable Version )
1 Cup of all purpose flour
1 Cup of Yellow Corn Meal
1 teaspoon salt
4 teaspoons baking powder
4 eggs
1/2 C. Sour Cream
1 (16 oz. ) can of cream-style corn
2 Tablespoons of vegetable oil
3/4 C. of grated cheddar cheese
Preheat oven to 400* . Grease an 8 x 8 square pan and set aside. Sift together flour,cornmeal,salt, and baking powder and set aside. Beat eggs until light. Add sour cream,corn and vegetable oil. Stir in dry ingredients and beat well. Fold in cheddar cheese and pour into prepared pan. Bake 30 minutes. Test for doneness by sticking a toothpick in the middle of the bread, if the toothpick comes out clean then the bread is done.

No comments: