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Fresh from Florida Cookbook Title Fresh from Florida Cookbook Title
Nutty Cornbread
Pecans and sour cream add flair and moisten up your old cornbread recipe.
This bread goes great with your black-eyed peas and greens on New Year’s Day.
1 1/2 cups yellow cornmeal
1 cup unbleached four
1/4 cup Florida sugar
1 Tablespoon baking powder
1 teaspoon salt
3/4 cup Florida half and half
One 8-oz can cream style corn
1 cup light sour cream
2 Tablespoons Parmesan cheese
3/4 cup Florida pecans, chopped

Step 1: Combine first five ingredients in a large bowl; make a well in center of mixture and set aside.

Step 2: Combine half and half and remaining ingredients. Add to dry ingredients, stirring just until moistened. Pour batter into a well-greased 9 x 5 x 3 inch loaf pan.

Step 3: Bake at 375 degrees for 1 hour to 1 hour, 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.

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