I made a Mexican sweet corn pudding. A little more flour and it would have been more bread like but we liked the pudding part of it.
http://cooking1handed.blogspot.com/2009/05/stuffed-red-snapper-corn-pudding-and.htmlDoes anyone have a really good sweet cornbread recipe?
1c all purpose flour
1c corn meal
1/4c sugar
1/2 baking powder
1/2 baking soda
1/2 salt
1 egg lightly beaten
1c sour cream
1/3c milk
1/4c butter melted
In a large bowl combine flour, corn meal, sugar, baking power, baking soda and salt. combine the egg, sour cream, milk and butter. stir into dry ingredients just until moist.
Pour into a greased 8in Square pan bake at 400 for 20-25 min serve warm.
These are my favorite and my family loves em.
Try this:
INGREDIENTS (Nutrition)
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Perfect Cornbread
3 boxes Jiffy Cornbread mix
2 eggs
1/2 cup honey
1 can whole corn
1 can creamed corn
1 cup sour cream
mix all together and pour into pan, bake at 350 for 40 minutes, top with pats of butter and spread more honey over all and bake for an additional 10 minutes-
1 box Jiffy corn bread mix
1 box Jiffy yellow cake mix
Follow the directions on the back of BOTH packages, the temps are different, go with the lower one. This bakes up fluffier than most corn bread, and it adds sweetness that is so yummy!
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