The addition of frozen corn gives this sweet and savory bread some texture.
- Total Time:
- Servings: 8
Source: Everyday Food, January/February 2003
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1 cup frozen corn
Preheat oven to 350 degrees. Put butter in 8-inch square baking pan or 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk until just combined. Stir in frozen corn.
Spoon batter into prepared pan, and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.