Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Nutty Cornbread |
Vegetable-6031 |
| Ingredients |
|
| 1 1/2 cups |
yellow cornmeal |
| 1 cup |
unbleached flour |
| 1/4 cup |
sugar |
| 1 tablespoon |
baking powder |
| 1 teaspoon |
salt |
| 3/4 cup |
half-and-half |
| 1 |
8-ounce can cream-style corn |
| 1 cup |
light sour cream |
| 2 tablespoons |
Parmesan cheese |
| 3/4 cup |
pecans, chopped |
| |
| Preparation |
| Combine first five ingredients in a large bowl;
make a well in center of mixture and set
aside. Combine half and half and remaining ingredients. Add
to dry ingredients, stirring
just until moistened. Pour batter into a well-greased 9x5x3
inch loaf pan. Bake at 375
degrees for 1 hour to 1 hour and 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.
Yield
One 9-inch loaf |
|
Look for "Fresh from Florida" ingredients
at your grocery store. |
