LOCATION: Recipes >> Breads Quick >> Cornbread 65
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Cornbread 65
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Skillet Corn Bread
11-ounce can Green Giant Mexicorn (canned corn with red and green bell peppers)
4 Tbsp butter, margarine, or butter-flavor shortening
2/3 cup milk
1 egg
1-1/4 cup yellow cornmeal
3/4 cup unbleached all-purpose flour
1/4 cup sugar
2-1/2 tsp baking powder
3/4 tsp salt
Drain corn, reserving liquid. Measure 1/2 cup corn. Set aside.
In 10-inch skillet over low heat, melt butter or margarine. Spoon
2 Tbsp melted butter or margarine into medium-sized bowl. Stir in
milk, egg, and remaining corn with its reserved liquid.
In large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
Stir milk mixture into cornmeal mixture just until cornmeal mixture
is moistened yet thoroughly mixed.
Into remaining 2 Tbsp of melted butter or margarine in skillet,
evenly pour batter. Sprinkle reserved 1/2 cup corn on top. Cover
skillet. Over low heat, cook 25-30 minutes until toothpick inserted
in center comes out clean. Cut corn bread into 8 wedges.
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