- 1/4 cup flour
- 1 1/4 cup corn meal mix
- 2 Tb sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 egg
- 1 cup milk
- 3 Tb vegetable oil
- 4 green onions, thinly sliced
- 2 Tb sour cream
- 1 cup fresh or frozen sweet corn
Preheat oven 450, butter a 9″ cake pan.
Use a food processor to cream the sweet corn and sour cream. Process until slightly creamy. In a large mixing bowl sift together the flour, corn meal mix, sugar, baking powder and salt. Add the egg, milk, vegetable oil, green onions and creamed corn mixture. Using a hand mixer, beat on medium speed until smooth. Pour into the buttered cake pan and bake 20-25 minutes. Use a toothpick to check for doneness, when a toothpick inserted in the middle of the corn bread comes out clean, the bread is done.
This bread recipe is a wonderful addition to my “Quick and Easy Vegetable Soup” and “Chili in a Crock Pot” recipes. I like the cornbread with butter and honey on it for breakfast.