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Cornbread Supreme

1 cup self-rising cornmeal
8 oz. sour cream
8 oz. creamed corn
2 eggs
1/2 cup Wesson oil
Beat eggs and stir in sour cream and Wesson oil.
Add creamed corn and cornmeal.
Pour into a 1 1/2 quart pyrex pan or a cast iron frying pan.
Bake at 425 degrees for 30 minutes.

Yeast Bread
1 pkg. yeast
1/2 cup warm water
3 Tbsp. sugar
3 tsp. oil
1 tsp. salt
1 egg
1 3/4 cups warm water
6 cups flour
Dissolve yeast and sugar in 1/2 cup warm water.
Mix oil, salt and egg and add to the  yeast mixture.
Add flour and 1 3/4 cups warm water.
Mix well.
Let rise until double in bulk.
Knead well.
Put into two greased bread pans.
Let rise again until double.
Bake at 400 degrees for 35 to 40 minutes. 
Remove from oven and brush with butter.
Turn out onto wire rack or a cloth to cool.
If you have any questions you may call me at 304-799-4757.

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