Kwanzaa Mealie Cornbread
This South African-style cornbread is indulgently rich, flavorful, and incredibly moist, thanks to Bison Sour Cream.
Servings
6
Prep Time
15m
Cook Time
45m
Total Time
1h
This recipe uses:
Ingredients
- 1/2 cup Bison Sour Cream
- 2 cups fresh corn
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp sugar
- 3/4 tsp salt
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 2 tsp fresh basil, chopped
- 1 tsp smoked paprika
- 4 Tbsp unsalted butter, melted
Instructions
Step 1
Preheat oven to 350°F. Coat a 10-inch round cake pan with butter and flour. Set aside.
Step 2
Using a blender, pulse the corn until it is coarsely ground — but not pureed.
Step 3
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, smoked paprika, and salt.
Step 4
Whisk in Bison Sour Cream, milk, and lightly beaten eggs until combined.
Step 5
Add corn mixture, melted butter, and fresh basil. Pour batter into prepared cake pan.
Step 6
Bake for about 40-45 minutes, until light golden brown and toothpick inserted in center comes out clean. Let cool, serve, and enjoy!