FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Pecans and sour cream add flair and moisten up your old cornbread recipe.
This bread goes great with your black-eyed peas and greens on New Year’s Day.
Yield: One 9-inch loaf.
1 1/2 cups yellow cornmeal
1 cup unbleached four
1/4 cup Florida sugar
1 Tablespoon baking powder
1 teaspoon salt
3/4 cup Florida half and half
One 8-oz can cream style corn
1 cup light sour cream
2 Tablespoons Parmesan cheese
3/4 cup Florida pecans, chopped
Step 1: Combine first five ingredients in a large bowl; make a well in center of mixture and set aside.
Step 2: Combine half and half and remaining ingredients. Add to dry ingredients, stirring just until moistened. Pour batter into a well-greased 9 x 5 x 3 inch loaf pan.
Step 3: Bake at 375 degrees for 1 hour to 1 hour, 15 minutes, checking with a toothpick or knife for doneness in the center. Let cool for a few minutes in pan and then serve or cool on a wire rack.
Courtesy of the Florida Department of Agriculture and Consumer Services
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.