This recipe for Cornbread with Corn, by Nancy Alvord, is from Family Recipes To Remember,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup Flour, 1 cup Cornmeal, 2 1/2 tsp. Baking Soda, 1/2 tsp. Salt, 1/4 cup Brown Sugar, 3 Eggs, 1/4 cup plain Yogurt, 1 T. canola Oil, 1/4 cup butter, 1 can creamed Corn, 1 1/4 cup fresh or frozen corn, 2 T. cornmeal
Mix all the ingredients together except the cornmeal.. Pour into a 9 X 13 pan. Sprinkle cornmeal overtop. Bake at 375º for 25-30 minutes.
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