Food
Corny Corn Bread
By Yankee Magazine|Feb 09 2005|
Yield
Makes about 15 squares.
Ingredients
2 cups yellow cornmeal
2 cups flour
1 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2-1/2 cups milk
1-1/2 cups corn oil
5 eggs
1-1/2 cups cooked corn kernels
Instructions
Combine the dry ingredients in one bowl, then beat together the milk, oil, and eggs in a separate bowl. Combine the two mixtures, stirring briefly. Fold in the corn kernels. Pour into a 13×9-inch baking pan and bake at 350 degrees F for 30 minutes, or until firm in the center and just golden.
Quick and easy. Kernels of corn add superb texture and taste. THANKS!!
My family devoured this corn bread and begged me to make it again. We all loved it. Bravo!
The cornbread was a big hit, but I had to extend the cooking time by 25 minutes. My oven cooks on the hot side and it was still soupy in the middle after 30 minutes. Next time I’ll reduce the liquid.
This a great corn bread. Add a small can of green chiles and you have a Southwest style.
This has way too much sugar. My family does not like corn bread that tastes like a corn cake dessert.
Very good recipe but I would reduce the sugar by about 1/3.
This wasn’t corn bread, it was cake.
This is great. I cannot tell you how many times I have been asked for a copy of the recipe. My son added chopped red bell peppers along with the corn and it was very good. Thank you so much for sharing this great recipe.
This has been really really liked by all that I have made it for! Thank you for sharing the recipe