 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a delicious recipe I've served many times to my family. I don't always shape the bread into a heart, but it is fun to do that for Valentine's Day or another special occasion. Even if you don't have a heart-shaped pan, garnishing with ribbon adds a colorful touch. One of our favorite meals is this corn bread with bean soup and a salad. Ingredients:
2 eggs |
1 cup (8 ounces) sour cream |
1/2 cup canola oil |
1 can (8-1/4 ounces) cream-style corn |
1-1/2 cups cornmeal |
1/4 cup king arthur unbleached all-purpose flour |
2-1/4 teaspoons baking powder |
3/4 teaspoon salt |
Directions:
1. In a large bowl, beat eggs. Add sour cream, oil and corn; mix well. Stir in the dry ingredients just until combined. Pour into a greased and floured 5-cup heart shaped baking pan or a 9-in. round pan. Bake at 425° for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes in pan before removing to a wire rack. Yield: 6-8 servings.
|
|