Elisabeth’s Corn Kernal Cornbread

I got this cake-like cornbread recipe from my college friend, Elisabeth.  To this day, I still always think of it as “Elisabeth’s corn kernal cornbread”


1 cup all-purpose flour

1 cup cornmeal

4 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

2 eggs, well-beaten

1 cup milk

3 tablespoons melted butter

1 cup cooked or canned yellow cream-style corn


Preheat oven to 475F.  Combine dry ingredients.  Combine eggs, milk, butter, and corn; add to dry ingredients.  Pour into well greased 9x9x2 inch pan.  Bake for 20-25 minutes in 475F oven.

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