• 2 cup all purpose flour
• 1 cup yellow cornmeal
• 3/4 cup white sugar
• 1/2 tsp salt
• 1 Tbsp baking powder
• 2 large eggs
• 1 1/2 cup milk
• 1 1/2 Tbsp vegetable oil
• 1/4 cup melted butter
• 2 cups corn kernels - fresh or frozen

1. Preheat oven to 350 deg. Oil 10“ skillet or 9”x9“ baking pan and place in oven.
2. In large bowl sift together flour, cornmeal, sugar, salt, and baking powder.
3. In another bowl whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
4. Remove the container from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approx 1 hour, until the corn bread is browned on top a nd a toothpick or thin knife inserted into the top comes out clean.

Serves: 6-8      Total Cook Time: 1hr
Source: NYT Recipe App

• 4 large eggs
• 1/4 cup corn oil
• 15 oz creamed corn
• 1 cup white onions - minced
• 2 1/2 cups cheddar cheese (6 oz) - shredded
• 2 cups yellow cornmeal - 1/2 of 24 oz. container
• 1 cup all purpose flour
• 3 tsp baking powder
• 1 tsp cayenne pepper
• 1/2 tsp salt
• 2 tsp garlic powder

1. Preheat oven to 385 deg.
2. Saute onions until just limp, about 5 min.
3. Mix all ingredients together
4. Pour into greased and floured 8×8 baking pan and bake for 35-45 min until top is golden and body firm.
5. Double recipe for 9×13 pan

• 1 cup yellow conrmeal
• 1 cup flour
• 1/2 tsp salt
• 3/4 tsp baking powder
• 1 large egg
• 1 cup buttermilk
• 1/4 cup corn oil
• optional - substitute creamed corn for some of the liquid

1. Heat oven to 425 deg
2. Coat and swirl oil in 10” cast iron skillet half way up the sides
3. Put skillet in oven 5-10 min
4. Mix dry ingredients together; mix wet ingredients together, combine with a few strokes
5. Pour corn oil into mixture which is thick. Add additional buttermilk if required to pour.
6. Pour into heated frying pan and bake for 20-25 minutes until golden brown.