Whole Kernel Corn Bread Loaf
Whole Kernel Corn Bread Loaf
Ingredients
- As seen on WKTV NEWSChannel 2
- Vegetable shortening, for dish
- 1 (8.5 ounce) package corn muffin mix
- 1 1/2 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 2 eggs
- 3/4 cup milk
- 6 tablespoons (3/4 stick) butter, melted
- 1 (8.5 or 8.75-ounce) can whole kernel corn, drained
Instructions
- Preheat oven to 325 degrees. Grease a (1.5 quart) 9×5-inch loaf dish with shortening. In a large bowl, combine corn muffin mix, flour, sugar, and baking powder. In a medium bowl, whisk together eggs, milk, and butter. Stir in corn. Add to flour mixture; stir just until moistened. Transfer to prepared dish; bake until a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool completely. Makes 12 servings.
Notes
This Oven Basics glass loaf baking dish from Anchor Hocking makes it easy to bake the perfect loaf of corn bread every time.
Copyright 2017 by Cynthia O\'Connor O\'Hara - All Rights Reserved - The Harried Housewife is a registered trademark of Cynthia O\'Connor O\'Hara
Thanks to Anchor Hocking for providing photography and bakeware
