Recipe Name Double Cornbread Submitted by Guest Recipe Description From 1972 McCall's Home-Baked Breads cookbook Quantity 1 Quantity Unit pan Prep Time (minutes) 10 Cook Time (minutes) 25 Ready In (minutes) 35

Ingredients Amount 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.