Yield: 6 servings
|1 cup||Yellow Cornmeal|
|1 cup||All-Purpose Flour|
|1 tablespoon||Baking Powder|
|1 can||Cream-Style Corn, (8 1/2|
|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