Corn and corn bread`

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

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