Sweet Creamed Corn Spoonbread
2 C self-rising flour
1 can cream-style corn
1 T sugar or brown sugar
3/4 C milk
Preheat oven to 400 degrees; lightly grease a cookie sheet. Mix flour, corn, and sugar together. In a separate bowl, beat eggs, then add milk. Mix well; add to corn mixture. Stir just until moistened. Drop by tablespoons onto cookie sheet; bake until golden brown, about 15 minutes.
I think this would be a good one to practice with a child that’s learning to bake, it’s so easy.
I’m now going to share a friend’s recipe for a topping that might be good with these. It will sound a little strange, but I have had this topping myself and it is ~ strangely delicious!
15 oz apple jelly
15 oz apricot preserves
1 oz can dry mustard
1 jar horse radish, anything but the creamy style – look in the refrigerator section at the market
1 t coarse ground pepper
Mix well. Spread on something edible.
It’s got that whole sweet-salty thing going on, and I have mad love for that sort of taste.
As I look through the Tennessee Hometown Cookbook, I am impressed with how easy and tasty all the recipes seem to be. There might be several ingredients, but the instructions are usually no more than 5 or 6 lines long. Also, the editors have included recipes and photographs from every corner of the state, Memphis to Chattanooga and all points inbetween.
C = Cup
T = Tablespoon
t = teaspoon
The 9th Annual Saddle Up! Celebration and the 4th Annual Western Jamboree: Cowboys & Indians are happening this weekend here in Pigeon Forge ~ I’ll bet a cowboy has cooked biscuits very similar to these on the trail at one time or another.
Enjoy your weekend!
~Janet @ The Christmas Place