1 c Unbleached flour
1 c Yellow, white or blue
-cornmeal
2 tb Sugar (I use brown) (up to
-4)
1 tb Baking powder
1/2 ts Salt
2 Eggs
1 c Milk
1/4 c Cooking oil OR melted
-shortening
12 oz Whole kernel corn,
-DRAINED(use the one w/ the
-flecks of red pepper for a
-nice color)
Here’s one from the Better Homes & Gardens New Cook Book, c.1989
In a mixing bowl stir together flour, cornmeal, sugar, baking powder and
salt. In another bowl beat together eggs, milk and oil or melted
shortening. Add to flour mix and stir til batter is smooth (do not
overbeat). Add the can of corn.
Pour into greased 9x9x2″ baking pan. Bake in a 425 oven for 20-25 mins or
til golden brown. Makes 8-9 servings.
Yields
1 Servings