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 c Yogurt; mixed with
1 c 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
Yields
8 Servings
