Saturday, 5 August 2017
Creamed Cornbread - very easy (and delicious)
Oven: 350 deg. (180/90 deg.C)
Baking time: approx. 1 hr. - till 'set'
1 can of whole corn 13.1/2 ozs. - rinsed and drained
1 can of creamed corn (same weight - approx.)
1 cup of sour cream
3/4 cup plain white flour (or self-raising flour, without adding the baking powder)
3/4 tablespoon of baking powder
2 tablespoons of sugar
1/4-1/2 tsp. sea salt
4 ozs. butter - melted
2 beaten eggs
1. Butter an overproof dish
2. Stir all the ingredients together till nice and creamy and pour into your dish.
4. Eat - very yummy.
This also keeps pretty well in the fridge, and is lovely eaten cold too.