Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Yellow Cornmeal |
| 1 cup | All-Purpose Flour |
| 1 tablespoon | Baking Powder |
| 1 tablespoon | Sugar |
| ½ teaspoon | Salt |
| 1 can | Cream-Style Corn, (8 1/2 |
| \N \N | Oz) |
| 1 cup | Milk |
| ¼ cup | Vegetable Oil |
| 2 larges | Eggs -- beaten |
1. Preheat the oven to 350 F. Butter a 10-inch round baking pan. 2.
In a medium bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Make a well in the center and pour in the cream-style corn, milk, oil, and eggs. Stir just until combined; do not overmix.
Transfer to the baking pan. 3. Bake until a toothpick inserted in the center comes out clean, 25 to 30 mins. Serve warm or at room temperature, cut into wedges. Makes 6 to 8 servings from Horace Hatfield of Rainy Valley Ranch of Baird, TX.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (85) Cooking