2 c All purpose flour
2 c Yellow cornmeal
1 tb Baking powder
1 ts Salt
3 tb Sugar
2 lg Eggs
2 c Buttermilk or 1 cup yogurt
Mixed with 1 cup milk
1 c Thawed frozen corn kernels
1/2 c Corn oil
Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan. With a
whisk combine the flour, cornmeal, baking powder, salt and sugar.
Beat eggs with buttermilk and combine with corn and corn oil. Swiftly
blend dry ingredients with wet ingredients and transfer to baking
pan. Bake for 30 minutes or until bread pulls away from edges and a
toothpick when inserted in the middle of the bread comes out dry.
Yield: 8 servings
COOKING MONDAY TO FRIDAY SHOW # MF6759
Yields
4 servings