Publisher Photo
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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.
Originally published as Corn Hill Corn Bread in Bountiful Harvest Cookbook 1994, p34

Nutritional Facts

1 each: 232 calories, 8g fat (2g saturated fat), 27mg cholesterol, 244mg sodium, 35g carbohydrate (11g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
Originally published as Corn Hill Corn Bread in Bountiful Harvest Cookbook 1994, p34

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