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All Content Copyright 2023+
A-K Life
Alan R. and Kathy M. Henderson
All Rights Reserved
Content available for purchase!

Corn Bread with real Corn

Ingredients
1 cup corn from (2) ears fresh corn or (1) cup thawed frozen whole kernel corn or (1) 8.75oz can whole kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/4 cup packed light brown sugar
1 tablespoon baking powder
1/4 teaspoon ground cumin or chili powder
1/2 teaspoon kosher salt
1 cup milk
2 large eggs
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 cup shredded aged white cheddar cheese around 4 ounces

Instructions
If husks have not been removed from corn, remove and discard, then rinse. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth.
Measure 1 cup corn kernels.
Grease a 9x9x2-inch square or 9x1-1/2-inch round baking pan; set aside.
In a medium bowl, stir together flour, cornmeal, brown sugar, baking powder, cumin/chili, and salt; then set aside.
In a small bowl, whisk together the milk, eggs, butter and vegetable oil.
Add milk mixture all at once to cornmeal mixture. Stir just until moistened (batter should be slightly lumpy).
Stir in corn and cheese. Pour batter into prepared pan.
Bake in a 400 degree f oven 20 to 25 minutes or until edges are golden brown and a wooden toothpick inserted near the center comes out clean.
Cool slightly; serve warm.

Notes
Makes 9 servings.
To add a little heat, add chopped jalapeño peppers and additional chili powder.

Alan Notes
Love corn bread, especially warm corn bread in a glass with milk. Kathy thinks it's disgusting.