---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Double Corn Bread
 Categories: Breads, Vegetables
      Yield: 8 Servings
 
-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
  1-1/4 c  All-purpose flour
    3/4 c  Yellow cornmeal
      2 tb Granulated sugar
      1 tb Baking powder
      1 c  Milk
    1/4 c  Corn oil
      1    Egg
 15-1/4 oz Whole kernel corn; drain
 
  Preheat oven to 400 . Coat a 9- or 10" cast iron skillet or heavy 9" square
  baking pan with nonstick vegetable spray. Place in oven for 5 minutes to
  preheat. In a mixing bowl, use a whisk to combine flour, cornmeal, sugar,
  baking powder and 1/2 ts each salt and freshly ground pepper. In another
  bowl, whisk together milk, oil and egg. Add liquid to dry ingredients,
  along with corn. Stir until all ingredients are moistened and combined.
  Spoon into prepared and preheated skillet or pan. Bake until corn bread is
  firm, golden and pulls away from the sides - 20-25 minutes. Let cool
  slightly, then cut into wedges or squares to serve warm or at room
  temperature. NOTE-You can also make 12 muffins (bake 15-18 minutes) or 18
  corn sticks (bake about 10 minutes) from this batter.

  Source: The Times-Picayune, NOLA.
  MM Waldine VanGeffen vghc42a@prodigy.com.
 
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