| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | 12 | Servings | ||
INGREDIENTS
| Vegetable Oil Cooking Spray | ||
| 2 | Ears Corn or 1 1/3 cup | |
| Frozen Corn thawed | ||
| 2 | c | All-purpose Flour |
| 1 1/2 | c | Cornmeal |
| 2 | T | Baking Powder |
| 1 | t | Salt |
| 1 1/3 | c | Milk |
| 1/2 | c | Butter, melted |
| 2 | Whole Eggs | |
| 2 | T | Honey |
INSTRUCTIONS
The Cook & Kitchen Staff are offering you four different Thanksgiving Day Dinner menus during November. We've just begun our final recipe collection, which features a "Thanksgiving Day Dinner on the Farm" menu. Cornbread has been served at many a holiday dinner table since the first celebration of thanks began. It's the perfect partner for soaking up all that delicious pan gravy you've diligently prepared from yesterday's recipe. Preheat oven to 435-F degrees. Lightly grease a 9-inch by 13-inch inch baking pan with vegetable oil spray. Using a sharp knife, remove corn kernels from the ears (or simply thaw the frozen corn). Set aside. In a medium bowl, thoroughly mix the all-purpose flour, cornmeal, baking powder, and salt. In a small bowl, combine the corn, milk, melted butter, egg, and honey, and beat well to mix. Pour the egg mixture into the bowl with the flour and cornmeal. Quickly and thoroughly mix together. Pour the batter into the prepared baking pan, scraping any batter off the sides of the bowl into the pan. Spread the batter evenly with a spatula. Bake for 20 to 25 minutes, or until the cornbread is lightly browned and a knife inserted in the center comes out clean. Cut into 1 3/4-inch squares and serve at once. Kitchen Staff Tip: You can prepare today's recipe several days in advance and warm through in your 325-F degrees turkey-roasting oven for about 10 or 15 minutes prior to serving; or just let it rest, covered with foil, on the stove top while baking your turkey. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Nov 20, 1998, converted by MM_Buster v2.0l.
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