Shawn W
TVWBB Emerald Member
2 1/4 C cornmeal
3/4 C all-purpose flour
2 1/4 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 C sour cream
1 can cream-style corn, 15oz
4 eggs
4 TBSP canola oil
Measure cornmeal into a narrow bowl, perhaps 6" across. Cover with water, stir. Add water until it stirs well, but use JUST enough water to cover. Allow to sit at least 30 minutes.
Drain off excess (standing) water on top of the corn meal. I simply held a finger against the side of the container and poured.
Mix dry ingredients together, then mix it all together and bake in a greased 9x13 pan @ 375ºF for 40 - 45 minutes.
I made one tonight and sprinkled small diced onion, red pepper and parsley all over the top. It came out awesome!!! Most moist cornmeal I've ever made, everybody ate 2 - 3 pieces.
If you like sweeter cornbread try adding 2 TBSP of sugar and adjust from there.
Recipe came from here, I changed it for 9x13 and added soak the cornmeal step.
3/4 C all-purpose flour
2 1/4 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 C sour cream
1 can cream-style corn, 15oz
4 eggs
4 TBSP canola oil
Measure cornmeal into a narrow bowl, perhaps 6" across. Cover with water, stir. Add water until it stirs well, but use JUST enough water to cover. Allow to sit at least 30 minutes.
Drain off excess (standing) water on top of the corn meal. I simply held a finger against the side of the container and poured.
Mix dry ingredients together, then mix it all together and bake in a greased 9x13 pan @ 375ºF for 40 - 45 minutes.
I made one tonight and sprinkled small diced onion, red pepper and parsley all over the top. It came out awesome!!! Most moist cornmeal I've ever made, everybody ate 2 - 3 pieces.
If you like sweeter cornbread try adding 2 TBSP of sugar and adjust from there.
Recipe came from here, I changed it for 9x13 and added soak the cornmeal step.