Corn on Cornbread (Michele Urvater) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
butter for greasing baking pan |
1/2 cup flour |
1 1/2 cups stoneground yellow cornmeal |
1 teaspoon salt |
1 teaspoon sugar |
1 1/2 tablespoons baking powder |
1 cup milk |
3 eggs, lightly beaten |
1/2 cup melted butter |
2 cups thawed frozen corn kernels |
Directions:
1. Preheat the oven to 400 degrees. Lightly butter a 9inch square baking pan
2. In a mixing bowl combine the dry ingredients: flour, cornmeal, salt, sugar and baking powder; set aside. In another mixing bowl combine the milk, eggs and melted butter and add to dry ingredients. Mix just until combined, then fold in the corn kernels.
3. Transfer to baking pan and bake in middle of oven for 20 to 25 minutes or until a toothpick when inserted in middle of bread comes out clean. Remove cornbread from oven and serve hot or room temperature.
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