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| Name: | Cesca's Cornbread | Contributor: | Ellen Carrico |
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| Description: | Francesca Wainwright's sour cream cornbread | Posted: | 2006-11-21 |
| Key words: | corn bread | Category: | Side Dishes |
| ID: | 802 | Updated: | 2006-11-22 13:42:38 |
| Ingredients: | 2/3 c safflower oil
2 eggs, lightly beaten 8 oz sour cream 16 oz can creamed corn 1 medium onion, grated (not chopped, grated) 1-1/2 c yellow cornmeal 2 tsp baking powder 1 tsp salt 1 c grated sharp cheddar, divided |
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| Preparation: | Preheat oven to 350.
Oil 9" round iron skillet or heavy pan. (I have used Corningware casseroles). Increase ingredients by half to make this in a 9x13" rectangular pan. Mix together oil, eggs, sour cream, and creamed corn. Mix in grated onion. In a separate bowl, combine dry ingredients and pour liquid ingredients into them. Mix quickly (don't overmix). The batter should be a bit lumpy. Pour half of the mixture into the oiled pan. Sprinkle with 3/4 c of the cheese. Carefully pour remaining batter into the pan. Sprinkle with remaining cheese. Bake for about 45 minutes. Begin checking for done after about 30 minutes. |
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| Notes: | [Pay no attention to Ellen. Use a heavy cast-iron skillet. Just do it. Pre-heat the PAN as well as the oven. - CAP] | ||
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