1 1/2 cups yellow cornmeal
1 cup unbleached flour
1/4 cup Florida sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup Florida half and half
1 (8-ounce) can cream-style corn
1 cup light sour cream
2 tablespoons Parmesan cheese
3/4 cup Florida pecans, chopped
Servings: 12
1. Combine first five ingredients in a large bowl; make a well in center of mixture and set aside.
2. Combine half and half and remaining ingredients. Add to dry ingredients, stirring just until moistened. Pour batter into a well-greased 9 × 5 × 3-inch loaf pan.
3. Bake at 375 degrees F 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: 1 (9-inch) loaf
1 cup unbleached flour
1/4 cup Florida sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup Florida half and half
1 (8-ounce) can cream-style corn
1 cup light sour cream
2 tablespoons Parmesan cheese
3/4 cup Florida pecans, chopped
Servings: 12
1. Combine first five ingredients in a large bowl; make a well in center of mixture and set aside.
2. Combine half and half and remaining ingredients. Add to dry ingredients, stirring just until moistened. Pour batter into a well-greased 9 × 5 × 3-inch loaf pan.
3. Bake at 375 degrees F 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: 1 (9-inch) loaf
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