Corn and corn bread`
6 servings
Ingredients
| Quantity | 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 |
| Oz) | ||
| 1 | cup | Milk |
| ¼ | cup | Vegetable Oil |
| 2 | larges | Eggs -- beaten |
Directions
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