Difference between revisions of "Sweet Corn Cake"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 15: | Line 15: | ||
* ¼ cup [[butter]], softened | * ¼ cup [[butter]], softened | ||
| − | == | + | == Procedures == |
# In a bowl, combine the dry ingredients. | # In a bowl, combine the dry ingredients. | ||
# In another bowl, combine [[egg]], [[sour cream]], [[milk]], and [[butter]]. | # In another bowl, combine [[egg]], [[sour cream]], [[milk]], and [[butter]]. | ||
Latest revision as of 08:23, 14 July 2012
Description
Purchased from the Zimmerman Estate in Terrell, Texas in 1989 – date on card says 1926
- Contributed by Cat's Recipes Y-Group
Ingredients
- 1 cup all-purpose flour
- 1 cup corn flour
- ¼ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg, beaten
- 1 cup sour cream
- ⅓ cup milk
- ¼ cup butter, softened
Procedures
- In a bowl, combine the dry ingredients.
- In another bowl, combine egg, sour cream, milk, and butter.
- Stir into dry ingredients just until moistened; pour into greased 8" square baking pan.
- Bake at 400°F for 20 to 30 minutes or until a toothpick comes out clean. Serve warm
