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Recipe Name: Red Star Moist And Rich Corn Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 7

2 Eggs
6 Tablespoon(s) Butter, melted
2 Cup(s) Whole milk
1 Cup(s) Sour cream
16 Ounce(s) Creamed corn, 2 cups_OR_
12 oz creamed & 8 oz
6 Ounce(s) White cheddar cheese, grated
7 Ounce(s) Finely ground cornmeal
1 1/4 Cup(s) All-Purpose Flour
1 1/3 Ounce(s) Sugar
1/2 Teaspoon(s) Each: salt, baking powder
and baking soda

Mix eggs, butter, milk, sour cream, corn and cheese well. Add
cornmeal,flour, sugar, salt, baking powder and soda; whisk until
combined.Preheat oven to 350=F8 F. Heat a 9-inch cast-iron skillet in
oven untilquite hot, 10 to 15 minutes. When hot, oil pan with nonstick
cookingspray. Pour batter into hot pan. Fill about three-fourths
full. Bakeuntil golden brown on top, about 25 minutes. Corn bread will
seem wetor moist, but will be somewhat firm to the touch. Let cool in
pan; theresidual heat will finish cooking corn bread.To serve, reaheat
cooled corn bread in its pan. When hot, loosen fromedge of pan with a
butter knife and turn onto a warm plate. Drizzlegenerously with honey.
Makes 6 to 8 servings.This is from the breakfast menu of the Red Star
Tavern & Roast House inPortland, printed in the Houston
Chronicle, 8/12/98typed and posted by teri Chesser 8/98Posted to
MM-Recipes Digest by "Rfm" <> on Oct 07,

Nutrition (calculated from recipe ingredients)
Calories: 441
Calories From Fat: 194
Total Fat: 22g
Cholesterol: 129.5mg
Sodium: 228.6mg
Potassium: 391.6mg
Carbohydrates: 50.8g
Fiber: 2.9g
Sugar: 10.6g
Protein: 10.8g

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