Corn On Cornbread

Recipe Ingredients

		Butter - for greasing pan
1/2 cup	31g / 1.1oz	Flour
1 1/2 cups	93g / 3.3oz	Stone-ground yellow cornmeal
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
1 1/2 tablespoons	22ml	Baking powder
1 cup	237ml	Milk
3		Eggs - lightly beaten
1/2 cup	99g / 3.5oz	Melted butter
2 cups	125g / 4.4oz	Frozen corn kernels - thawed

Recipe Instructions

Preheat the oven to 400 degrees. Lightly butter a 9-inch square baking pan.

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.

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.

This recipe yields 8 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6635)

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