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Corny Corn Bread

By: Diana Leskauskas

"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."

Rate/Review | Read Reviews (41)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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, beaten
2 cups milk
1 cup vegetable oil
1 small onion, finely chopped
2 (15 ounce) cans whole kernel corn, drained

Directions

In a bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. Stir in the eggs, milk, oil and onion just until blended. Fold in the corn. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 400 degrees F for 25-30 minutes or until toothpick inserted near the center comes out clean. Serve warm.