Red Star Tavern Moist and Rich Cornbread |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is from the breakfast menu of the Red Star Tavern & Roast House in Portland, Oregon, as published in the Houston Chronicle. Ingredients:
2 eggs |
6 tablespoons butter, melted |
2 cups whole milk |
1 cup sour cream |
16 ounces creamed corn (or 12 ounces creamed corn and 8 ounces fresh) |
6 ounces white cheddar cheese, grated |
1 teaspoon salt |
7 ounces finely ground cornmeal |
1 1/4 cups all-purpose flour |
1 1/3 ounces sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
Directions:
1. Mix eggs, butter, milk, sour cream, corn and cheese well.
2. Add cornmeal, flour, sugar, salt, baking powder and soda; whisk until combined.
3. Preheat oven to 350F degrees.
4. Heat a 9-inch cast-iron skillet in oven until quite hot, 10 to 15 minutes.
5. When hot, oil pan with nonstick cooking spray.
6. Pour batter into hot pan.
7. Fill about three-fourths full.
8. Bake until golden brown on top, about 25 minutes.
9. Corn bread will still seem wet or moist, but will be somewhat firm to the touch.
10. Let cool in pan; the residual heat will finish cooking corn bread.
11. To serve, reheat cooled corn bread in its pan.
12. When hot, loosen from edge of a pan with a butter knife and turn out onto a warm plate.
13. Drizzle generously with honey.
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