CREAMED CORN BREAD
Sour cream makes your corn bread creamy and delicious.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 eight-inch-square bread
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Brush an 8-inch-square baking pan with butter. Set aside.
- Combine flour, cornmeal, baking powder, and salt in a medium mixing bowl.
- Whisk together milk, sour cream, egg, sugar, and butter in a small bowl. Stir in creamed corn. Fold wet ingredients into dry ingredients until well combined.
- Pour batter into prepared pan, and bake until set and golden brown on top, about 30 minutes. Cool slightly on wire rack before cutting into squares.
CREAM-STYLE CORN
Steps:
- Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
- Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.
CREAM-STYLE CORN
I was raised on a farm in this small rural community. Although I'm not living on a farm at present, I'm still a country girl at heart! When I shared some fresh corn with a neighbor, she shared this recipe with me...I've found it's the best way to retain the corn's crisp sweet flavor after freezing.
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 2 quarts.
Number Of Ingredients 5
Steps:
- In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes or until heated through, stirring frequently.
Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 5g fiber), Protein 7g protein.
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