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Corny Corn Bread Recipe

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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.

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Corny Corn Bread Recipe

Prep: 15 min. Bake: 25 min.

Yield: 12-15 Servings

15 25 40

Ingredients

2 cups cornmeal
2/3 cup 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

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.
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.

Leftover: Corn Bread Chicken Bake

Nutritional Facts 1 serving (1 slice) equals 290 calories, 18 g fat (3 g saturated fat), 61 mg cholesterol, 535 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Corny Corn Bread in Quick Cooking November/December 2001, p42

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Corny Corn Bread

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(1-1) of 1 reviews

Reviewed on Nov. 08, 2010 by bluebirdjohnson7

I usually make this to go along with the Heartwarming Chili (also here on TOH). With a large family, I'm glad it makes a lot. It is very moist & really yummy and we just love the corn baked right into it.