Cornmeal Mush Bread
"A cross between cornbread and a corn souffle. The outside will be crunchy with a moist inside. (Junior League cookbook)"
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 (8 1/2 ounce) can cream-style corn
- 1 cup sour cream
- 1 cup self-rising cornmeal
- 1⁄2 teaspoon salt
- 2 eggs
- 1⁄2 cup vegetable oil
directions
- Preheat the oven to 350 degrees. Grease a medium-size cast-iron skillet and place in the oven to heat while you prepare the batter.
- In a mixing bowl, combine the corn, sour cream, cornmeal, salt, and eggs. Mix well. Add the vegetable oil and stir until blended.
- Pour batter into the heated skillet and bake 25 to 30 minutes, until the top is golden brown.
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RECIPE SUBMITTED BY
BamaBelle30
United States
I am 36 years old and the mother of four wonderful children. Two girls and two boys. ?Being a stay-at-home mom affords me ample time to indulge my passion for cooking and baking! (Thanks again to my wonderful husband!) My oldest daughter loves to help in the kitchen and wants to eat what she cooks, so that's helping broaden her eating horizons! My youngest daughter is still pretty picky, but we're dealing! Thank goodness my husband is gracious enough to eat whatever I cook. (I guess he knows that if he complains, he'll be asked to do the cooking himself!!)
