Lion House Cornbread Recipe
Sunday, December 14, 2008
Glen's been making this hearty, moist corn bread for us for the last decade or so and it's easy enough to make that Spence and Cami have taken over the job now. Whenever we're searching for a quick, easy side to go with a Mexican dish this is the recipe that more often than not is the one we turn to!
The ingredients:
1 cup flour
1 cup cornmeal
1 tsp. salt
4 tsp. baking powder
4 eggs
1/2 cup sour cream
1 can (1 lb.) cream-style corn
2 Tbs. oil
3/4 cup grated cheese
1 can (4-oz.) green chilies (optional)
Cooked, crumbled bacon (optional)
Sift dry ingredients together and set aside. Beat eggs until light. Add sour cream, corn (do NOT drain), and oil. Stir in dry ingredients and beat well. Stir in grated cheese and if desired, green chilies and crumbled bacon just until combined.
Pour into well-greased 9x13-inch baking dish. Bake at 400° for 20-25 minutes. Serves 10-12. Enjoy.
Click here for printable recipe.
1 cup flour
1 cup cornmeal
1 tsp. salt
4 tsp. baking powder
4 eggs
1/2 cup sour cream
1 can (1 lb.) cream-style corn
2 Tbs. oil
3/4 cup grated cheese
1 can (4-oz.) green chilies (optional)
Cooked, crumbled bacon (optional)
Sift dry ingredients together and set aside. Beat eggs until light. Add sour cream, corn (do NOT drain), and oil. Stir in dry ingredients and beat well. Stir in grated cheese and if desired, green chilies and crumbled bacon just until combined.
Pour into well-greased 9x13-inch baking dish. Bake at 400° for 20-25 minutes. Serves 10-12. Enjoy.
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2 comments:
This is very similar to my recipe except I also add cooked bacon and green chili to the batter!! :-)
Gosh does this sound good. I was just wishing for a fab cornbread recipe for dinner the other night. Well, now I'll have one for the future!
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