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Thursday, May 1, 2014

Recipe: Kentucky Corn Bread

We are not exactly sure how this became a "Kentucky" corn bread, but it's delicious nonetheless. If you are looking for a sweet cornbread recipe, try some other state. In Kentucky, sweet is in tea, never cornbread.


1 1/2 cup corn meal
3 tsp. baking powder
1 tsp. salt
OR use 1 1/2 cup self-rising corn meal instead of above

1/2 cup vegetable oil or butter
2 large eggs
1 cup sour cream
1/4 cup water
1 cup (1 small can) cream style corn
8 oz. grated cheddar cheese

1. Preheat oven to 400 degrees.
2. Mix all ingredients in a medium sized bowl
except cheese.
3. Pour half of the batter into a 9 x 13 inch glass
or Pyrex baking dish.
4. Sprinkle with cheese.
5. Add remaining batter.
6. Bake for 30 minutes.

Using a cast iron skillet:
If you want to use a cast iron skillet, place the oil in the bottom of the skillet, then fill with half the batter, cheese, and remaining batter. Cook on a stove top for just a few minutes until a few bubbles come up through the batter, then put in oven to bake.

If you want to ensure this is Kentucky cornbread, try corn meal from our local mills:

Weisenberger Mill (Midway)
Sunflour (Hopkinsville)

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