Red star moist and rich corn bread
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 6 | tablespoons | Butter; melted |
| 2 | cups | Whole milk |
| 1 | cup | Sour cream |
| 16 | ounces | Creamed corn(2 cups)_OR_ 12 oz creamed & 8 oz fresh |
| 6 | ounces | White Cheddar cheese; grated |
| 7 | ounces | Finely ground cornmeal |
| 1¼ | cup | All-purpose flour |
| 1⅓ | ounce | Sugar |
| ½ | teaspoon | EACH: salt, baking powder, and baking soda |
Directions
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 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Oct 07, 98