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Corny Corn Bread

by in Jan 1999

Yield: Makes about 15 squares.

Ingredients:

  • 2 cups yellow cornmeal
  • 2 cups flour
  • 1 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2-1/2 cups milk
  • 1-1/2 cups corn oil
  • 5 eggs
  • 1-1/2 cups cooked corn kernels

Instructions:

Combine the dry ingredients in one bowl, then beat together the milk, oil, and eggs in a separate bowl. Combine the two mixtures, stirring briefly. Fold in the corn kernels. Pour into a 13x9-inch baking pan and bake at 350 degrees F for 30 minutes, or until firm in the center and just golden.
Updated Wednesday, February 9th, 2005
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9 Responses to Corny Corn Bread

  1. Anonymous August 3, 2005 at 12:19 am #

    Quick and easy. Kernels of corn add superb texture and taste. THANKS!!

  2. Genevieve Kennedy August 21, 2005 at 9:25 pm #

    My family devoured this corn bread and begged me to make it again. We all loved it. Bravo!

  3. Jon Bowne September 20, 2005 at 2:20 am #

    The cornbread was a big hit, but I had to extend the cooking time by 25 minutes. My oven cooks on the hot side and it was still soupy in the middle after 30 minutes. Next time I’ll reduce the liquid.

  4. Jim August 1, 2006 at 12:12 pm #

    This a great corn bread. Add a small can of green chiles and you have a Southwest style.

  5. Anonymous September 17, 2008 at 11:17 am #

    This has way too much sugar. My family does not like corn bread that tastes like a corn cake dessert.

  6. Anonymous September 21, 2008 at 9:48 pm #

    Very good recipe but I would reduce the sugar by about 1/3.

  7. Anonymous September 24, 2008 at 11:52 am #

    This wasn’t corn bread, it was cake.

  8. Anonymous December 27, 2008 at 2:53 pm #

    This is great. I cannot tell you how many times I have been asked for a copy of the recipe. My son added chopped red bell peppers along with the corn and it was very good. Thank you so much for sharing this great recipe.

  9. Janet Thompson October 20, 2011 at 10:00 am #

    This has been really really liked by all that I have made it for! Thank you for sharing the recipe

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