Print Options

 
 
 Print
Corny Corn Bread Recipe

Corny Corn Bread Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:12-15 servings

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

  • 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.

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.