Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Buttery Rich Cornbread




Source of Recipe


Internet


List of Ingredients




3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2 eggs
1 cup sour cream
1 cup whole kernel corn, fresh frozen, or canned and drained
1/2 cup corn or peanut oil
1/2 cup butter, melted


Recipe



Preheat oven to 400 degrees. Butter or oil an 8-inch square baking pan.

In a large bowl combine cornmeal, flour, salt and baking powder and mix well. In a small bowl beat eggs until blended, then stir in sour cream, corn and oil. Pour the liquid mixture over the dry ingredients and mix just until moistened. Spread in the prepared pan and bake 30 minutes or until the bread shrinks slightly from the edges of the pan. It will be golden, not brown.

Pour the melted butter over the cornbread and let it stand in the pan 5 minutes to absorb the butter. Cut in rectangles and serve hot.