Cornbread with Whole Kernal Corn Recipe

Tried it? Rate this Recipe:

This recipe for Cornbread with Whole Kernal Corn is from Mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Bread and Muffins

Ingredients:	Ingredients: 1 cup cornmeal 1 cup flour ½ cup sugar 3 tsp baking powder 1 tsp salt ⅔ cup milk 2 eggs ½ cup oil 8 oz. kernel corn, drained

Directions:	Directions: 1. First, preheat the oven to 400º F 2. Next, in a mixing bowl, add all ingredients. Mix all ingredients 3. Next, stir in whole kernel corn into the cornmeal batter. 4. Then, oil spray an 8" X 8" x 3" baking pan 5. Next, add the cornmeal batter to the greased baking pan for 20-25 minutes @ 400º F. Note: This cornbread is more moist the day after it's made. Store leftovers covered for up to 5 days. º '

Personal Notes:	Personal Notes: You can use ⅔ cup of half-and-half instead of milk. Add two tablespoons of green chiliesif you like. Omit the whole kernel corn if desired. Use frozen corn if that's what you have, but let it thaw and drain the excess moisture before mixing it into the cornmeal batter.

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now! Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

35W

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!

Cornbread with Whole Kernal Corn Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: