- 12
- 10 mins
- 30 mins
Ingredients
- 1 cup Aunt Jemima Enriched Yellow Corn Meal
- 1 cup all purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1 cup corn kernels, canned or cooked
Preparation
Step 1
Preheat oven to 425°F.
In a large bowl, combine corn meal, flour, sugar, baking powder and salt.
Add milk, egg and oil.
Mix until just combined. Mix in corn kernels
Bake in a buttered or sprayed 8 inch square baking pan 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.
Variations:
Muffins or Corn Sticks: Pour corn bread batter into a buttered or a paper-lined muffin tins or hot well buttered corn pone pans. Bake 425 F oven for 15-18 minutes. Yield 12 muffins
Mexican Corn Bread: Stir 1 cup whole kernel corn, 2 tablespoons chopped green chiles and 1/2 teaspoon chili powder into batter. Bake in a buttered or sprayed 8 inch square pan in a preheated 425F oven 22-25 minutes or until wooden toothpick inserted in center comes out clean. Remove from oven, top with 1/2 cup shredded cheddar or Monterey Jack cheese.