Hot And Sassy Cornbread Recipe
Servings: 1
Ingredients
- 1 c. Stone-grnd yellow cornmeal
- 3/4 c. Unbleached all-purpose flour
- 1/4 c. Whole-wheat flour
- 1 tsp Baking pwdr
- 3/4 tsp Salt
- 1/2 tsp Baking soda Freshly grnd black pepper to taste
- 1 c. Canned cream style corn
- 1/2 c. Fresh or possibly frzn kernels, thawed if frzn
- 1/2 c. Lowfat sour cream
- 1/2 c. Lowfat milk
- 2 x Large eggs, slightly beaten
- 2 Tbsp. Vegetable oil
- 1 Tbsp. (packed) light brown sugar Fresh peppers of choice, chopped, (the recipe said 1-2 jalapenos)
Directions
- 1. Preheat oven to 400F. Butter an 8-inch square baking pan
- 2. Toss the dry ingredients together in a medium bowl
- 3. In another bowl, stir the cream-style corn and all the remaining ingredients together till smooth. Add in half the liquid mix to the dry mix stirring till just blended.Add in the remaining liquid and again stir till just blended. Pour the batter into the prepared baking pan.
- 4. Bake till the top is golden brown and knife inserted in the center comes out clean, 25 min. Cold slightly in the pan before cutting into squares.
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