Ingredients
1/2 cup (1 stick) butter, softened
1 cup sugar
3 eggs
1 cup cornmeal
1 tsp. CALUMET Baking Powder
1 tsp. ground allspice
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Method
Sources
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Recipe1M+
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Recipe1M+
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Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Fine yellow cornmeal — cornbread, muffins, dusting, breading
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Fine yellow cornmeal — cornbread, muffins, dusting, breading
Powdered cream for shelf-stable cooking — sauces, baking, camping
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preheat oven to 350f. beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. add eggs, one at a time, beating well after each addition. add cornmeal, baking powder and allspice; beat until well blended. add cheese and sour cream; mix well. pour into greased 8-inch square baking pan. bake 40 min. or until toothpick inserted in center comes out clean. cool completely. cut into 16 squares to serve.