Corn And Corn Bread` Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Yellow Cornmeal,
1 cup: All-Purpose Flour,
1 tbsp: Baking Powder,
1 tbsp: Sugar,
1/2 tsp: Salt,
1 can: Cream-Style Corn,, (8 1/2
Oz),
1 cup: Milk,
1/4 cup: Vegetable Oil,
2 large: Eggs, beaten
Directions:
1. Preheat the oven to 350 F. Butter a 10-inch round baking pan. 2.
In a medium bowl, combine the cornmeal, flour, baking powder, sugar,
and salt. Make a well in the center and pour in the cream-style corn,
milk, oil, and eggs. Stir just until combined; do not overmix.
Transfer to the baking pan. 3. Bake until a toothpick inserted in the
center comes out clean, 25 to 30 mins. Serve warm or at room
temperature, cut into wedges. Makes 6 to 8 servings from Horace
Hatfield of Rainy Valley Ranch of Baird, TX.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-08-95 (85) Cooking
Source from luhu.jp
In a medium bowl, combine the cornmeal, flour, baking powder, sugar,
and salt. Make a well in the center and pour in the cream-style corn,
milk, oil, and eggs. Stir just until combined; do not overmix.
Transfer to the baking pan. 3. Bake until a toothpick inserted in the
center comes out clean, 25 to 30 mins. Serve warm or at room
temperature, cut into wedges. Makes 6 to 8 servings from Horace
Hatfield of Rainy Valley Ranch of Baird, TX.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-08-95 (85) Cooking
Source from luhu.jp