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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 9 |
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From Joyce Lamont's Favorite Minnesota Recipes. Ingredients:
3/4 cup cornmeal |
1/4 cup flour |
3 tablespoons brown sugar |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup buttermilk |
1 egg |
1/2 cup frozen corn kernels, thawed |
2 tablespoons butter |
1/2 cup whole milk |
Directions:
1. Preheat oven to 400 degrees F.
2. In medium bowl, combine cornmeal, flour, brown sugar, salt, baking powder, and baking soda and mix well.
3. In small bowl, combine buttermilk, egg and corn and beat until combined.
4. Add to flour mixture and stir just until dry ingredients are moistened.
5. Place butter in a heavy duty 8-inch square baking pan and melt butter in hot oven for about 5 minutes.
6. Remove pan from oven and immediately pour batter over butter.
7. Pour whole milk over batter.
8. Do not stir.
9. Bake for 25-35 minutes or until bread is light golden brown and begins to pull away from sides of pan.
10. Serve hot.
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