KEY INGREDIENTS
INGREDIENTS
  • 1 1/4 cups yellow corn meal
  • 3/4 cup all-purpose flour
  • 1/2 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 can (8.5 ounces) creamed corn
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 large egg
MAKE IT
Step 1
Preheat oven to 375º F. Grease 8-inch-square baking pan.
Step 2
Combine corn meal, flour, dry milk, sugar, baking powder and salt in large bowl. Add creamed corn, vegetable oil, water and egg; stir just until moistened. Pour into prepared baking pan.
Step 3
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Serve warm.
NOTES:
•For a Southwest-style variation to this cornbread, add 1 can (4 ounces) chopped green chilies and/or 1 cup (4 ounces) shredded cheddar cheese to the corn meal-flour mixture. Bake as above.
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