1 1/4 c All-Purpose Flour
3/4 c Yellow Cornmeal
2 TB Granulated Sugar
1 TB Baking Powder
1 c Milk
1/4 c Corn Oil
1 Egg
1 cn Whole Kernel Corn * —
: drained
* 15 1/4 ounces
Preheat oven to 400 0 F. Coat a 9 or 10-inch cast iron skillet or
heavy 9-inch square baking pan with nonstick vegetable spray. Place
in oven for 5 minutes to preheat.
In a mixing bowl, use a whisk to combine flour, cornmeal, sugar,
baking powder, and 1/2 teaspoon each salt and freshly ground pepper.
In another bowl, whisk together milk, oil and egg. Add liquid to dry
ingredients, along with corn. Stir until all ingre
dients are moistened and combined. Spoon into prepared and preheated
skillet or pan. Bake until cornbread is firm, golden and pulls away
from the sides — 20 or 25 minutes. Let cool slightly, then cut into
wedges or squares to serve warm or at room temp
erature.
Makes 8 servings
Yields
8 Servings