Name: Corny Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 15 servings
Cuisine: North America, Cajun
Ingredients: 2 cups cornmeal; 2/3 cup all-purpose flour; 1/4 cup sugar; 4 teaspoons baking powder; 1-1/2 teaspoons salt; 1 teaspoon baking soda; 4 large eggs, room temperature, lightly beaten; 2 cups 2% milk; 1 cup canola oil; 2 cans (15-1/4 ounces each) whole kernel corn, drained; 1 small onion, finely chopped

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Corny Cornbread

25 min15 servings

Diana Leskauskas of Chatham, New Jersey bakes a big pan of this golden corn bread for her growing family. East moist square is chock-full of sweet kernels. Since the recipe makes a lot, it's handy for large gatherings...or use the leftovers in the two recipes that follow.

Ingredients

2 cups cornmeal

2/3 cup all-purpose flour

1/4 cup sugar

4 teaspoons baking powder

1-1/2 teaspoons salt

1 teaspoon baking soda

4 large eggs, room temperature, lightly beaten

2 cups 2% milk

1 cup canola oil

2 cans (15-1/4 ounces each) whole kernel corn, drained

1 small onion, finely chopped

Instructions

1 In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in corn and onion.

2 Pour into a greased 13x9-in. baking dish. Bake at 400° for 25-30 minutes or until toothpick inserted in the center comes out clean. Serve warm.