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Home-style Corn Bread

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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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