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Corny Corn Bread

4.00 avg. rating (80% score) - 9 votes

Corny Corn Bread

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 13x9-inch baking pan and bake at 350 degrees F for 30 minutes, or until firm in the center and just golden.
Comments
  • This has been really really liked by all that I have made it for! Thank you for sharing the recipe

    Reply
  • Anonymous

    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.

    Reply
  • Anonymous

    This has way too much sugar. My family does not like corn bread that tastes like a corn cake dessert.

    Reply
  • This a great corn bread. Add a small can of green chiles and you have a Southwest style.

    Reply
  • 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.

    Reply
  • Genevieve

    My family devoured this corn bread and begged me to make it again. We all loved it. Bravo!

    Reply
  • Anonymous

    Quick and easy. Kernels of corn add superb texture and taste. THANKS!!

    Reply

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