Corn on corn bread
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All purpose flour |
| 2 | cups | Yellow cornmeal |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Sugar |
| 2 | larges | Eggs |
| 2 | cups | Buttermilk or 1 cup yogurt |
| Mixed with 1 cup milk | ||
| 1 | cup | Thawed frozen corn kernels |
| ½ | cup | Corn oil |
Directions
Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar.
Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.
Yield: 8 servings
COOKING MONDAY TO FRIDAY SHOW # MF6759