Country Corn Bread with Real Corn
63 people added this to their Recipe Box
Serve this fresh corn bread with honey or jam. Corn bread can be made ahead and frozen. It's delicious when toasted after thawing.
Servings: 16
Ingredients:
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1 cup (250 mL) yellow cornmeal
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
2 eggs 2
1 cup (250 mL) buttermilk
1/4 cup (50 mL) butter, melted and cooled
3/4 cup (175 mL) com kernels, fresh or canned, drained
Preparation:
In large bowl, stir together cornmeal, flour, sugar, baking powder, baking soda and salt. In smaller bowl, beat eggs blend in buttermilk and butter. Pour over dry ingredients. Sprinkle with corn and stir together just until evenly moistened.
Transfer batter to greased 9-inch (2.5 L) square cake pan and bake in 400°F (200°C) oven for 20 to 25 minutes or until corn bread is well risen and top springs back when lightly touched. Serve hot, cut in squares.
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