Taste of Home
Corny Cornbread
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 15 servings.
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.
Ingredients
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2 cups cornmeal
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2/3 cup all-purpose flour
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1/4 cup sugar
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4 teaspoons baking powder
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1-1/2 teaspoons salt
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1 teaspoon baking soda
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4 large eggs, room temperature, lightly beaten
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2 cups 2% milk
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1 cup canola oil
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2 cans (15-1/4 ounces each) whole kernel corn, drained
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1 small onion, finely chopped
Directions
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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.
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2.
Pour into a greased 13x9-in. baking dish. Bake at 400° for 25-30 minutes or until toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts
1 piece: 290 calories, 18g fat (3g saturated fat), 61mg cholesterol, 535mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 5g protein.
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