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Recipes - Double Cornbread

Recipe Name

Double Cornbread

Submitted by

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Recipe Description

From 1972 McCall's Home-Baked Breads cookbook

Quantity	1	Quantity Unit	pan	Servings
Prep Time (minutes)	10	Cook Time (minutes)	25	Ready In (minutes)	35

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Ingredients
Amt.	Measure	Ingredient



1	cup	all-purpose flour
1	cup	cornmeal
4	teaspoons	baking powder
1	teaspoon	salt
1/4	cup	sugar
2	large	eggs
1	cup	milk
3	tablespoons	butter (melted)
1	cup	Corn, cream style 14 oz

Steps

Sequence	Step

1	Preheat oven to 425F. Lightly grease a 9-by-9-by 1 3/4 inch baking pan.
2	Mix dry ingredients (flour, cornmeal, baking powder, salt, sugar), and set aside.
3	In a medium bowl, combine eggs, milk, butter, and corn. Add flour mixture, stirring only until mixture is moistened.
4	Spoon batter into prepared pan
5	Bake 25 to 30 minutes or until cake tester inserted in center comes out clean and top is golden-brown. To serve, cut into squares. Serve hot.

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