Tuesday, 30 April 2013

Creamed Corn Casserole - (Cornbread) - very easy (and delicious!)


A friend gave me this recipe years ago, and I still love it. 
It's really handy to keep in the fridge, specially if you like grazing!

Oven: 350 deg.F or 180/90 deg.C
1 can of whole corn (13.1/2 ozs) - rinsed and drained
1 can of creamed corn (13.1/2 ozs - 383 grms.)
1 cup of sour cream
3/4 cup of plain white flour (or self-raising but omit the baking powder*)
3/4 cup of corn meal
2 tblspns. sugar
3/4 tblspn. baking powder*
1/4 - 1/2 tsp. salt
4 ozs. butter
2 eggs - beaten

1. Stir all the ingredients together
2. Pour into a buttered ovenproof dish
3. Bake for approx. 1 hr.  It should be 'set'.
4. Cut into squares - and eat!

This keeps really well (covered) in the fridge and is lovely eaten cold too.

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