Sunday, January 8, 2012

Rich Corn Cake

Beans have been simmering most of the day, the ham bone has been remove to cool, so that the meat can be added back to beans. That means it is time to put the corn bread in the oven. We have a good cornbread that is made here, but since I wanted to share with Cookbook Sundays @ Couscous & Consciousness I took a look in my favorite cookbook, The Fanny Farmer Cookbook for another great cornbread to share. This is a richer cornbread made with sour cream for moisture, but less sweet with only half as much sugar.

Rich Corn Cake
The Fanny Farmer Cookbook
serves 9
425 degrees

a cooks wisdom: use 1/2 c sugar for sweet cornbread.

1 c flour
1 c corn meal
1/4 c sugar
1 t baking soda
2 t cream of tarter
3/4 t salt

Whisk together to combine well.

1 c sour cream
1/4 c milk
2 eggs

Combine well, stir into the dry ingredients.

4 T melted butter

Whisk in butter until mixture is smooth.

Turn out into a 9 inch prepared baking pan or cast iron skillet.

Bake 20 minutes. Let rest 5 minutes, cut and enjoy!

Recipe rating:  It's Ok. (tasty but not special)

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.


Couscous & Consciousness said...

Great looking corn bread Melynda - love the idea of the sour cream in this. What a great accompaniment of beans and ham - yum!

Thanks so much for sharing with Cookbook Sundays.

Sue xo

Kitchen Belleicious said...

what an interesting different version of cornbread, It looks moist and delicious!