Lindsey of Arkansas's Cornbread Casserole

Lindsey de Soto la Tula as her great-grandmother called her brought this simple yet traditional dish to us one spring day as she made her way back to her ancestral homeland along Crowleys Ridge. She spun a tail of the mysterious Tula Indian Tribe who lived in the Quachita Mountains and how they had bonded with Hernando de Soto when he was traveling though their territory in the 1840's. She tells of the corn that he'd brought from the southeast to use as trade. We have no reason to doubt that part of this recipe or at least one ingredient (the corn) dates back to that historic event and the fact that Lindsey might somehow be related to the Spanish explorer.

1egg, beaten
One-half cup sour cream
One-half cup milk
1-cup cornmeal
1-cup rice flour (or white flour)
One-half tp. baking soda
1 tp. baking powder
1 tp. chili powder
One-half tp. salt
1 15-oz. can of corn, drained
1 15-oz. can of cream-style corn

In a large bowl, combine first three ingredients. In a separate bowl, combine cornmeal through salt and stir. Add to egg mixture, stir, and then fold in both cans of corn. Pour into greased 12X9 dish and bake at 350 degrees for 45 minutes (until starting to brown).





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