RECIPE TIME - MISSISSIPPI CORNBREAD

 

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)