Rio Grande Cornbread

By ctozzi

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp sugar (i don't use)
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt (i use 1 1/2 tsp)
• 1 cup milk
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 1/2 tsp hot pepper sauce (i use 1 1/2 tsp)
• 1 cup whole kernel corn, fresh frozen and thawed, or canned and drained

Preparation

Step 1

Preheat the oven to 400 degrees F.

Grease a 10-inch pie plate.

In a bowl whisk together the cornmeal, flour, baking powder, and the salt.

In a small bowl whisk together the eggs, hot pepper sauce, milk, and oil, add the milk mixture to the cornmeal mixture, and stir the batter until it is just combined.

Stir in corn.

Spoon batter into prepared pie plate. Bake in the middle of the oven for 15 - 20 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan.

Let the corn bread cool for 5 minutes, turn it out onto a rack, and let it cool completely. Cut the corn bread into wedges.