Gold and white cornbread

Yield: 12 Servings

Measure Ingredient
1 cup Yellow cornmeal
1 cup Flour
¼ cup Sugar
1 tablespoon Baking powder
½ teaspoon Salt
1 can (15 1/4 ounce) Del MonteĀ® FreshCut Whole Kernal Gold & White Corn; drained*
1 can (14 3/4 ounce) Del MonteĀ® Fresh Cut Cream Style White Corn**
½ cup Butter or margarine; melted
¼ cup Milk
2 \N Eggs; beaten

1. Combine first five dry ingredients in a large bowl; mix well.

2. Combine corn, butter, milk and eggs. Pour into flour mixture, stir just enough to blend.

3. Pour into 12 large, greased muffin cups. Bake in a preheated 400° F oven, 15 - 20 minutes or until golden brown, or bake in 8-inch square pan for 25 -

30 minutes.

* May substitute any other Del Monte FreshCut Whole Kernal Corn ** May substitute any other Del Monte FreshCut Cream Style Corn Posted to brand-name-recipes by Carriej999<Carriej999@...> on Jan 25, 1998

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