Corn Corn Bread
By Kari Jacques Corn bread with whole corn kernels. Ingredients 2 cups cornmeal 1/2 cup all-purpose flour 1 tsp salt 1 tsp sugar 1 cup water, from canned corn if used 1/3 cup dry milk 3 eggs 1/4 cup heavy cream or plain yogurt 1/3 cup butter, softened 2 cups frozen or 1 can corn, reserve liquid Directions Grease a 9x9 pan, preheat oven to 375F degrees. Mix dry ingredients. Blend butter into mix. Pour water and yogurt into well in dry ingredients and beat eggs into liquid only. Stir, add corn, stir. Pour into pan and bake 20 to 25 minutes or until browned and pulls away from pan or tests done with toothpick. Prep Time: 12 minutes. Cook Time: 20-25 minutes. Serves 8. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
