 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This recipe for sweet corn bread is a combination of many trials and errors, says Kristy Kent, Wind Gap, Pennsylvania. I tried to duplicate an extraordinary corn bread I sampled in another town. Adding honey to a combination of recipes finally did the trick. Ingredients:
1 cup king arthur unbleached all-purpose flour |
3/4 cup cornmeal |
1/4 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
dash salt |
1-1/3 cups half-and-half cream |
1 cup frozen corn |
1/4 cup butter, melted |
1/4 cup honey |
1 egg |
3 teaspoons vanilla extract |
Directions:
1. In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.
2. Pour into a greased 9-in. ovenproof skillet. Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm. Yield: 6-8 servings.
|
|