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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