"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Aunt Willie's Corny Corn Bread Recipe

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This recipe for Aunt Willie's Corny Corn Bread, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Friday, August 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 can (15 1/2 ounces) cream-style corn
1/2 cup milk
1/2 cup (3 1/2 ounces) canned chopped green chiles (optional)
1/ cup vegetable oil or 1/4 cup butter, melted

Directions:
Directions:
1. Preheat an oven to 375 degrees.
2. Grease 12 muffin-tin cups.
3. In a bowl, stir together the cornmeal flour, baking powder, and salt.
4. In another bowl, beat the egg. Stir in the corn, milk, chiles, and oil.
5. Stir the wet ingredients into the dry ingredients just until moistened, do not overheat. Pour into the prepared muffin-tin cups, filling about two-thirds full.
6. Bake until slightly browned on top, 20-25 minutes. Remove from oven and let cool a few minutes before removing from the tin. Serve hot.

 

 

 

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