CORNY CORN BREAD

Corny Corn Bread image

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.

Provided by Taste of Home

Time 40m

Yield 12-15 servings.

Number Of Ingredients 11

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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 eggs, 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

Steps:

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. , 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.

Nutrition Facts : Calories 290 calories, Fat 18g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 535mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.