The best delicious Red Star Moist And Rich Corn Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Red Star Moist And Rich Corn Bread recipe today!
Hello my friends, this Red Star Moist And Rich Corn Bread recipe will not disappoint, I promise! Made with simple ingredients, our Red Star Moist And Rich Corn Bread is amazingly delicious, and addictive, everyone will be asking for more Red Star Moist And Rich Corn Bread.
What Makes This Red Star Moist And Rich Corn Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Red Star Moist And Rich Corn Bread.
Ready to make this Red Star Moist And Rich Corn Bread Recipe? Let’s do it!
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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
Yields
7 Servings
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