|Name:||Cesca's Cornbread||Contributor:||Ellen Carrico|
|Description:||Francesca Wainwright's sour cream cornbread||Posted:||2006-11-21|
|Key words:||corn bread||Category:||Side Dishes|
|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
|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.
|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]|