Sunday, March 23, 2008

Taste & Create: Amish Sour Cream Corn Bread

It's Taste and Create time again. This terrific event was created by Nicole over at For the Love of Food. The idea is that you are teamed up with a fellow food blogger and you each make something from each other's blog.

Last month I made delicious cinnamon sugar donut muffins from Laura Rebecca's Kitchen.

This month I was teamed up with Janaki from The Spice is Right. What a great name for a blog! Janaki has set out to bake a new bread recipe everday in 2008. Amazing!! I feel tired just thinking about it. She has tons of delicious looking bread already posted.

After lots of perusing I settled on Amish Sour Cream Corn Bread. Corn bread is not big here in Australia. We've all heard of it from American books and movies and things. But it's not the sort of thing anyone here eats very often, if at all. I have tried it a few times in restaurants and really liked it. So I was keen to try making it myself.

It turned out to be a great choice, because this bread is simply delicious. Incredibly light, soft and tender, with just a bare touch of sweetness. I had hoped to serve it with dinner. But it didn't last that long.

And so deadly simple. It's really just mix and bake. I accidently bought lite sour cream, but it didn't seem to matter. So if you are worried about the calorie count, this is a good option.

Janaki has included a link to the original recipe which she found on an amish recipe site. After trying this bread, I'm thinking this site is worth a closer look. I have reproduced the recipe here also.

Amish Sour Cream Corn Bread
(adapted from The Spice is Right)

3/4 cup corn meal
1 cup plain flour
2 1/2 tbspn white granulated sugar
1 egg, beaten
1 tspn baking soda
1 tspn cream of tartar
1 tspn salt
2 tbspn butter, melted
1 cup thick sour cream (I used lite sour cream)
4 tbspn milk

Sift together the dry ingredients. Add the egg, sour cream, milk and butter.

Beat well. Pour into a greased 9 inch bread pan. (I used a 27cmx15cm loaf tin).

Bake at 220C for 20 minutes. (It may take a bit less time in a loaf tin).


At 1:21 am, Blogger Valerie Harrison (bellini) said...

I love this event KJ..wouldn't miss it (intentionally) for the world. Great choice from your partners blogs:D

At 11:03 am, Blogger Deborah said...

I've tried a few Amish recipes before, and really liked them. This one sounds great!

At 1:49 am, Anonymous Anonymous said...

Hi KJ!

Pleased to meet you, and glad to have been paired up with you! :) It took a bit of doing to figure out what recipe to attempt from your archives...there were many that looked good. I'll be posting mine up in a moment.

I'm glad this recipe worked out well for (like all your photos) looks fantastic! :)

At 8:57 pm, Blogger Big Boys Oven said...

I like this bread of yours, so neat and gorgeous!

At 12:09 pm, Blogger test it comm said...

That corn bread looks really good. Nice and light and fluffy. I like th e use of the sour cream in it.

At 10:08 pm, Blogger KJ said...

Hi Val, it is good fun. I try not to miss it either.

Hi Deborah, it is certainly good. I love that there is a recipe for Amish whoopie pies. It just doesn't seem right somehow.

Hi Janaki, thank you. I loved your chocolate rabbit. I left a message on your blog, but I'm not sure if it went through. I hope so.

Hi BBO, thanks.

Hi Kevin, it is incredibly light and fluffy. I loved it.

At 4:08 am, Blogger Kelly-Jane said...

This sounds like a good corn bread recipe, light and yummy.

At 1:38 pm, Blogger Lyra said...

The Amish, and Pennsylvania Germans in general, are famous for their good cooking and delicious baking. My grandmother (PA German, not Amish though)used to make us all our favorite desserts before we came to visit so the fridge was full when we walked in the door.


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