Corn bread loaf
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Corn bread loaf
  Corn    Bread    Loaf    Vegetables  
Last updated 6/12/2012 1:17:52 AM. Recipe ID 48448. Report a problem with this recipe.
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      Title: Corn bread loaf
 Categories: Breads, Vegetables
      Yield: 8 Servings
 
  1 1/2 c  All-purpose flour
  1 1/4 c  Yellow cornmeal
    3/4 c  Sugar
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      2 lg Eggs
    1/2 c  Vegetable oil
    1/2 c  Milk
    1/2 c  Buttermilk
      1 c  Fresh corn kernels or
           -Frozen, thawed
 
  Preheat oven to 350F.  Grease 9-by-5-inch loaf pan. Dust pan with
  cornmeal; shake out excess.  Mix first 6 ingredients in large bowl.
  Whisk eggs, oil, milk and buttermilk in medium bowl. Add egg mixture
  and corn to dry ingredients and stir just until combined.  Pour
  batter into prepared pan. Bake 15 minutes.  Reduce temperature to
  325F and continu baking until tester inserted into center comes out
  clean, about 1 hour. Cool bread in pan on rack 30 minutes.  Turn out
  bread onto rack. Serve warm or at room temperature. (Can be prepared
  1 day ahead. Cover tightly and store at room temperature.)
  




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Recipe ID 48448 (Apr 03, 2005)

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