Bill Bailey Cornbread

- 1 cup corn (yellow meal)
- 1 tablespoon baking powder
- 1 cup cheese (sharp cheddar shredded)
- 2 egg (large s beaten)
- 1/2 cup oil
- 1 cup cream (sour )
- 1 corn ((8 oz) can creamed )
- 4 ounce pepper (chopped green chili s (optional))
Preheat oven to 400°F. Generously grease 12 cup bundt pan or 9 inch tube pan., set aside. In a large bowl combine the cornmeal and baking powder. Stir in cheddar cheese. In a separate bowl beat the eggs, oil, sour cream, corn and chilies together until well mixed. Add to cornmeal mixture, stirring until just moistened. Spoon batter into prepared pan. Bake 40 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool on wire rack 10 minutes then invert on serving plate. Submitted by Dawn Van Horn who says There ain't nothin like Southern made cornbread, being form North Carolina you are in big trouble if you can't make cornbread or homemade biscuits where I'm from. I have 5 different cornbread recipes that have been in my family for generations but this happens to be my daughter Nikki's favorite one. This isn't one of our original recipes, she had this cornbread at my sister-in-laws at a church function and needless to say she was hooked. I have used a large cast iron skillet when making this when pressed for time just cut baking time by 10 minutes or until tests done. Personally I like it better from the skillet. Happy Cooking

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