Friday, February 20, 2009

Corny Corn Bread

Yield: Makes about 15 squares.

  • 2 cups yellow cornmeal
  • 2 cups flour
  • 1 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2-1/2 cups milk
  • 1-1/2 cups corn oil
  • 5 eggs
  • 1-1/2 cups cooked corn kernels

Combine the dry ingredients in one bowl, then beat together the milk, oil, and eggs in a separate bowl. Combine the two mixtures, stirring briefly. Fold in the corn kernels. Pour into a 13x9-inch baking pan and bake at 350 degrees F for 30 minutes, or until firm in the center and just golden.

People who tried this recipe said it was very sweet and would reduce the sugar by 1/3-1/2.
http://www.YankeeMagazine.com/getrecipe/4702

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