As seen on WKTV NEWSChannel 2 Friday, November 1, 2013
Take a little help with store-bought corn muffin mix and prepare a loaf of scrumptious corn bread that everyone will enjoy.
Hearty and delicious, this recipe is slightly sweet and is extra flavorful with the addition of whole kernel corn. It is an excellent choice for passing around the table on Thanksgiving and bakes up perfectly in this loaf dish from Anchor Hocking. Cool completely in the loaf dish, then slice and serve.
A package of corn muffin mix combined with canned corn and a few pantry staples makes it easy to prepare homemade corn bread with a twist on tradition. Now this is a shortcut worth taking. Enjoy!
WHOLE KERNEL CORN BREAD LOAF
Vegetable shortening, for dish
1 (8.5 ounce) package corn muffin mix
1 1/2 cups flour
1/3 cup sugar
1 teaspoon baking powder
3/4 cup milk
6 tablespoons (3/4 stick) butter, melted
1 (8.5 or 8.75-ounce) can whole kernel corn, drained
Preheat oven to 325 degrees. Grease a (1.5 quart) 9×5-inch loaf dish with shortening. In a large bowl, combine corn muffin mix, flour, sugar, and baking powder. In a medium bowl, whisk together eggs, milk, and butter. Stir in corn. Add to flour mixture; stir just until moistened. Transfer to prepared dish; bake until a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool completely. Makes 12 servings.
Thanks to Anchor Hocking for providing photography and bakeware