Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cornbread with Creamed Corn
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- #1915
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain nonfat yogurt
2 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 cup creamed corn, canned or homemade
directions
Preheat oven to 400 degrees F. Grease an 8-inch square baking pan.
Combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Stir well.
In another bowl, combine the milk, yogurt, melted butter, oil, and eggs. Add this to the cornmeal mixture and stir until just combined. Then stir the creamed corn.
Scrape the batter into the prepared pan, and bake in the center of the oven until the top is golden brown and a toothpick inserted in the center comes out just clean, 45 minutes. Bake in the pan on a rack for 15 to 20 minutes.
Then remove the cornbread from the pan and let it cool completely on a wire rack. Cut it into squares to serve.
added by
lindatn
nutrition data
Nutritional data has not been calculated yet.
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