Feeding the Farmer
Anderson Farm & Ranch Field to Table Recipe
August is when our sweet corn is ready to harvest at the farm, & this sweet corn recipe is one we look forward to all year! It's a great way to use fresh sweet corn & it is down home comfort food at its finest! A perfect side dish for some of those last summer bbqs!
Ingredients
- 10 T. butter melted + 2 T. Butter for sweet corn
- 1 (8 oz) container Sour cream room temperature
- 2 large eggs room temperature
- 2 tablespoons granulated sugar
- 2 cups fresh sweet corn
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 tsp. Salt
Directions
- Preheat oven to 350° & grease a 9x13 pan
- Sautee sweet corn in 2 T. Butter for about 5 minutes. Set aside.
- In a bowl, combine 10 T. Melted butter, sour cream & eggs.
- To the butter/sour cream mixture, add the cooled off sweet corn & 2 T. sugar.
- In a separate bowl, combine corn meal, flour, 1/4 c. Sugar, baking powder & salt.
- Combine dry & wet ingredients.
- Bake for 25-35 minutes. Back until center is almost all the way set.