Whole Kernel Corn Bread Loaf

By Cynthia O'Connor O'Hara
The Harried Housewife

Vegetable shortening, for dish
1 (8.5 ounce) package corn muffin mix
1 1/2 cups flour
1/3 cup sugar
1 teaspoon baking powder
2 eggs
3/4 cup milk
6 tablespoons (3/4 stick) butter, melted
1 (8.5 or 8.75-ounce) can whole kernel corn, draineds



Preheat oven to 325 degrees. Grease a (1.5 quart) 9×5-inch loaf dish with shortening. In a large bowl, combine corn muffin mix, flour, sugar, and baking powder. In a medium bowl, whisk together eggs, milk, and butter. Stir in corn. Add to flour mixture; stir just until moistened. Transfer to prepared dish; bake until a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool completely. Makes 12 servings.

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