Tuesday, 12 July 2011


Oven: 180/190 deg.C - 
baking time: approx. 1 hr.

1 can of whole corn (13.1/2 ozs. can)
1 can of creamed corn (same size)
1 cup of sour cream
3/4 cup of plain flour
3/4 cup of yellow cornmeal
2 tbls. sugar
3/4 tbls. baking powder
1/2 tsp. salt
4 ozs melted butter
2 medium  or  large eggs

Mix all the ingredients together, pour into a buttered ovenproof dish and bake for approx. 1 hr. - when you touch it it will feel 'set', and may just be coming away from the sides of the dish.

My baking dish is rectangular, Pyrex, and measures approx. 10"x6"x2" deep. (26x25x5 cm.)
To serve: cut Cornbread into squares.
Is lovely to soak up sauces and gravies.

This is really easy to make, just delicious, very moreish -  eaten hot or cold - 
and keeps really well in the fridge, covered with klingfilm.

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