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Corn Hill Corn Bread Recipe

I named this recipe after the wooded hill that we can see from our house. It is said that the pilgrims discovered a cache of Indian corn here in Truro, near the tip of Cape Cod, that enabled them to survive their first harsh winter in the New World.

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Corn Hill Corn Bread Recipe

Prep: 15 min. Bake: 20 min.

Yield: 9 Servings

15 20 35

Ingredients

1-1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon dried thyme
1/8 teaspoon ground mace
1 egg
1 cup milk
1/4 cup vegetable oil
1 cup fresh corn, cooked
2 teaspoons cinnamon-sugar

Directions

In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, coriander, ginger, thyme and mace. In a small bowl, lightly beat egg. Add milk and oil; stir into dry ingredients just until combined. Fold in corn. Pour into a greased 8-in. square baking pan. Sprinkle with cinnamon-sugar. Bake at 400° for 20-25 minutes or until done. Yield: 9 servings.

Nutritional Facts 1 serving (1 each) equals 232 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 244 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Corn Hill Corn Bread in Bountiful Harvest Cookbook , p34