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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 24 |
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I made a few minor changes to the original recipe printed in Bon Appetit (December 1992). Original recipe was printed as a request for corn bread served in Le Bus resturant. Ingredients:
1 1/2 cups flour |
1 1/4 cups yellow cornmeal |
3/4 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
1/2 cup melted margarine or 1/2 cup corn oil |
1 cup buttermilk or 1 cup sour milk |
1 cup frozen corn kernels, thawed |
Directions:
1. Preheat oven to 350-degrees F.
2. Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
3. Mix first six ingredients (flour- salt) in large bowl.
4. Mix eggs, melted margarine/oil, milk in small bowl.
5. Add egg mixture and corn to dry ingredients.
6. Stir until combined.
7. Pour batter into pan.
8. Bake for 1 hour.
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