Friday, October 28, 2011

Deep South Eats: Corn Bread Deluxe

As the fall temperatures continue to drop, there is nothing that sounds better for dinner than a big bowl of soup with corn bread. There are so many recipes out there that are absolutely delicious. When I am looking for a rich, moist corn bread with that extra oomph, I turn to Corn Bread Deluxe from the Puffy Muffin cookbook. Serve it alongside a bowl of chili or even a vegetable plate and you will not be disappointed.


  • 1 1/2 cups self-rising cornmeal (yellow or white will work fine)
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 1 cup cream-style corn
  • 2 Tablespoons onion, chopped (can be left out if you have picky eaters in your house)
  • 2 eggs, gently whisked together
  • 1 tsp. salt
  • Preheat oven to 350.
  • If using a iron skillet, grease and preheat as well. If using any other baking pan, spray with cooking spray to coat the sides and bottom.
  • Gently mix all of the ingredients by hand and pour into prepared pan.
  • Bake in preheated oven for 30 minutes or until a knife inserted into the center comes out clean.
Don't forget to check out the Sprinkled with Love Baby Shower post from earlier this week.

blog signature - 4/2011

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