| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Frozen whole-kernel corn, thawed |
| 3 |
|
Eggs |
| 2 |
tb |
Each unsalted margarine, melted, and all-purpose flour |
| 1 |
tb |
Granulated sugar |
| 2 |
ts |
Double-acting baking powder |
| 1 |
ds |
Salt |
INSTRUCTIONS
In blender container combine corn, eggs, and margarine and process until
pureed, scraping down sides of container as necessary (mixture will be
slightly lumpy). Add remaining ingredients and, using an on-off motion,
process until combined.
Preheat oven to 375 degrees F. Spray 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan
with nonstick cooking spray; pour in corn mixture and smooth top.
Cover pan with double thickness of foil; crimp edges to sides of pan to
seal. Place pan in 13 x 9 x 2-inch baking pan and fill baking pan with
boiling water to a depth of about 1 inch; bake in middle of center oven
rack for 1 hour (until knife, inserted in center of bread, comes out
clean). Remove pan from oven and loaf pan from water bath; remove foil and
let stand for 10 minutes. Run knife around edges of bread and unmold onto
serving plate.
To serve, cut into 6 equal slices.
Makes 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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