Corn Bread With Leftover Fresh Corn |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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If you like the cornbread even sweeter ( we do) add the optional sugar. i often have a few ears left over when making corn on the cob. Ingredients:
2 eggs, beaten |
1/2 cup wesson oil |
1 cup self-rising cornmeal |
1 cup fresh corn, scraped from cob plus cream (juice) or 1 cup leftover corn |
1 cup sour cream |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 tablespoon honey |
1/4 cup sugar (optional) |
Directions:
1. Preheat oven to 400 degrees.
2. Beat eggs and oil lightly. Add the rest of the ingredients. Mix lightly (don't over mix). Pour into greased pan and bake at 400 degrees for 25-35 minutes or until brown.
3. Note: With plain cornmeal increase baking powder to 3 teaspoons and 1 teaspoon of salt.
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