Sunday, January 3, 2010

Creamed Corn Bread

When I made my stew a few days ago, I opened up a can of creamed corn on accident. I guess I should check my labels a little more carefully ;-). I didn't want to "muddy" up my stew as it was the first time I would be taking pictures of it for this blog! So I stashed it in the fridge and decided to use it for corn bread today. My all time favorite corn bread is soft and cake-like. I didn't think it would pair well with the creamed corn. I searched through several of my cook books and finally found a recipe that didn't also use the "Jiffy" muffin mixes. I prefer to make from scratch when I can. This recipe was simple and came together quickly. I don't think it necessarily needs the cheese on top. I don't feel it added that much to it other than a chewier top. I do think I would definitely add a can of diced green chilies next time. That would put them over the top!

Creamed Corn Bread
1 C AP flour
1 C yellow cornmeal
1 tsp salt
4 tsp baking powder
4 eggs
1/2 C sour cream
1 (16 oz) cream-style corn
2 T vegetable oil
3/4 C grated cheddar cheese
Stir together the dry ingredients. In a separate bowl, beat the eggs and add the sour cream, corn and oil. Combine the wet and dry ingredients together stirring just until combined. Pour into a greased 8X8 pan. Top with grated cheese and bake at 400* for 30 minutes or until toothpick inserted near the middle comes out clean.

1 comment:

The Experimental Cook said...

May i know what is AP flour? Can I make the bread using yeast instead of baking powder ?