Tuesday, November 27, 2012

Charleston Cornbread

This recipe was given to me by a regular guest from Charleston at the Dickert House. She noted that "This recipe is from a collection called "Savannah Style"!  In fact, this recipe makes fabulous cornbread dressing!

1 cup creamed style corn (Delmonte white or Green Giant canned)
1 cup sour cream (reduced fat works well)
1 cup cornmeal (Quaker Oats brand works great and it's gluten-free)
2 eggs
1/2 cup vegetable oil
2 tsp. baking powder
1 1/2 tsp. salt

Preheat oven to 400 degrees F. Lightly grease an 8" x 8" baking pan (pyrex works great). Combine all ingredients in mixing bowl, stirring by hand. Pour into baking dish. Bake at 400 degrees for 30 minutes.

Note: For additional flavor, try a few slices of bacon and render some fat. Measure out the fat and add vegetable oil to equal 1/2 cup of total fat.