2 Eggs
6 tb Butter; melted
2 c Whole milk
1 c Sour cream
16 oz Creamed corn(2 cups)_OR_
– 12 oz creamed & 8 oz fresh
6 oz White Cheddar cheese; grated
7 oz Finely ground cornmeal
1 1/4 c All-purpose flour
1 1/3 oz Sugar
1/2 ts EACH: salt, baking powder,
– and baking soda
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
Yields
7 Servings