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Friday, October 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CORN BREAD
Breads
Contributed by: Kayla Craddock
Ingredients:
  • Non-stick cooking spray
  • 1 cup cornmeal
  • 1â�„2 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 egg
  • 1â�„2 cup sour cream
  • 2 TBS vegetable oil
  • 8 ounces (1 can) creamed corn
Preheat oven to 425 degrees. If using iron skillet, place skillet in oven to heat, or spray muffin tin or 9-inch-square pan with cooking spray.
Combine cornmeal, flour and baking powder in a large mixing bowl. Mix well. In a separate bowl, mix egg, sour cream, oil, and creamed corn well. Add corn mixture to dry ingredients and stir only enough to dampen flour.
If using iron skillet, remove from oven and hold away from face and oven while spraying lightly with cooking spray. 
Spoon batter into muffin tin to 2�3rd full, or pour into pan. Spray top lightly with vegetable spray. Bake muffins for 20 minutes, or pan or skillet bread for 25 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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