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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Diana Leskauskas of Chatham, New Jersey bakes a big pan of this golden corn bread for her growing family. East moist square is chock-full of sweet kernels. Since the recipe makes a lot, it's handy for large gatherings...or use the leftovers in the two recipes that follow. Ingredients:
2 cups cornmeal |
2/3 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
4 teaspoons baking powder |
1-1/2 teaspoons salt |
1 teaspoon baking soda |
4 eggs, lightly beaten |
2 cups 2% milk |
1 cup canola oil |
2 cans (15-1/4 ounces each) whole kernel corn, drained |
1 small onion, finely chopped |
Directions:
1. In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in corn and onion.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 400° for 25-30 minutes or until toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.
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