Sister's Cornbread
1 stick salted butter
1 cup self-rising cornmeal
1/2 cup cream-style corn
1 cup sour cream
1 tablespoon sugar
2 eggs
1 small onion, chopped
Preheat the oven to 350 degrees. Place the stick of butter in a small baking dish, and place in the oven.
In a small bowl, stir together the remaining ingredients. When the butter is melted, mix it into the batter. Pour the batter back into the casserole and bake for 40 minutes.
*This recipe is for a small baking dish. I used a 7 x 11 dish, and it was perfect (an 8 x 8 would work, too). If you use a standard 9 x 13 dish, double the recipe.
I have this recipe & your mom is the person who gave it to me - it's in her handwriting! Unfortunately, I've never made it. I've been having a hard time finding self-rising cornmeal, but no problem finding self-rising cornmeal mix. Do you think I can use them interchangeably? Thanks!!
ReplyDeleteMy husband is a fanatic when it comes to cornbread! But everytime I find a recipe, the bread comes out hard and crumbly! This recipe/your cornbread looks incredibly moist and sweet. Will certainly try this one at the holiday table this year! Thank you!
ReplyDeleteBarbara, I have used both Cornmeal mix and cornmeal for this. With the mix, some of the cornmeal will be replaced by flour, but it is still delicious!
ReplyDeletePatty, let me know how it turns out! This bread can be a little bit crumbly, but it is incredibly tender.
I LOVE this cornbread Dorothy. Thanks for posting it. Hope all is well...I guess y'all are probably getting ready for exams.
ReplyDeleteI tried this one tonight. It's a hit! Okay, so I knew my girls would object to the onion, and I had a mishap with the melted butter (and therefore used less), and I used a muffin pan for carb-counting ease. I think it still counts as your recipe. ;)
ReplyDeleteHayley, I'm so glad that your family enjoyed the cornbread! And what matters most, it's now YOUR recipe!
ReplyDelete