| This recipe is liked by 0 person(s). |
Basic cornbread
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Basic Corn Bread Delicious freshly baked, this corn bread can also be dried for use in stuffings. Ingredients: | |
| 1 1/2 cups | all-purpose flour |
| 1 1/2 cups | cornmeal |
| 2 Tbs. | sugar |
| 1 Tbs. | baking powder |
| 1 tsp. | salt |
| 1 cup | milk |
| 1 cup | sour cream |
| 1/3 cup | corn oil |
| 1 | egg, lightly beaten |
Directions:
Preheat an oven to 375°F. Butter a 9-inch square cake pan.
Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.