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This recipe for EXTRA- CORNY CORNBREAD, by , is from KELLY'S COOKBOOK, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

kelly Kazakoff


1 cups all-purpose flour
1 cups cornmeal
cup plus 2 T sugar
2 t baking powder
t baking soda
2 t kosher salt
1 t black pepper
2 cups corn kernels (divided)
2 large eggs plus 1 egg yolk
cup sour cream
⅔ cup milk
cup melted butter

Preheat oven to 400 F
Generously coat a standard 12 cup muffin pan or a loaf pan with non stick spray.

Whisk flour, cornmeal, sugar, baking powder, baking soda, salt and pepper in a large bowl. Stir in 1 cups corn.

Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk and butter.

Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.

Pour batter into pans and top with remaining corn. Bake until golden brown turning half way through baking. Insert a tester into the center and it is done when comes out clean.

Cook for about 18-30 minutes for muffins and 30 ish for loaf pan.




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