Dear Readers:
I posted this recipe on one of my recipe pages [click HERE] on October 27, 2011. I thought since we all seem to have a lot of time on our hands, that I would pull some of my recipes and re-post a few of them. Over the years, and because I am a cancer survivor that avoids those foods detrimental to my health like soy products, I have tweaked this particular recipe and have put the changes in brackets.
Recipe from October 27, 2011
Although
I live in the South, I am not a cornbread fan. This could be because I
was raised in the North, and never had cornbread until I was in my late
teens. I do have one friend that made the only cornbread I liked, it
was more like a cake. I honestly thought I would never find another
cornbread recipe that was its equivalent, until this weekend. It is so
good I wanted to share. It is easy to make and is not dry like other
cornbreads that I have tried. I think you will like this one too!
Thanks Mom Jones! I know you are in heaven looking down.
Shopping List:
- Vegetable oil [I now use butter - melted]
- Corn (canned or frozen) - [This can be omitted if you cannot eat corn.]
- Sour cream
- Cornmeal
- Eggs
- Sugar
- Baking powder
- Salt
- [Have added 2 heaping tablespoons of raw sugar]
Mississippi Cornbread
¼ to ½ cup vegetable oil (I use ¼ cup butter melted)
1 cup corn
(if canned, drain; if frozen, cook first. Save the liquid from either method you choose to use and use if batter is too thick)
1 cup sour cream
1 cup cornmeal
2 eggs
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
2 Heaping tablespoons of raw sugar
Mix in
order given and mix well. Place in round pie pan that you have sprayed
with Pan or equivalent. [I now use butter and spread it in the pie plate with waxed paper] Bake about 25 minutes at 400 degrees.
Serve with your favorite barbeque or chili recipe (see mine under the post dated 20 December 2010 on this recipe page)
No comments:
Post a Comment