This may be the cornbread recipe that Laurie <donofri1@gte.net> was looking
for, which I found in a Del Monte ad:
Cornbread
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 can (15 1/4 oz.) whole kernel corn, drained (A)
1 can (14 3/4 oz.) cream style corn (B)
1/2 cup butter or margarine, melted
1/4 cup milk
2 eggs, beaten (C)
Combine the first 5 dry ingredients in a large bowl. Mix well.
Combine corn, butter, milk, and eggs in another bowl. Mix well. Pour
into flour mixture. Stir just enough to blend.
Pour into 8-inch square baking pan.(D) Bake in a preheated 400 degree
oven for 25-30 minutes.
Notes: (A) May use whole kernel gold & white corn.
(B) May use cream style white corn.
(C) May use 1/2 cup egg substitute ("Eggbeaters") instead of eggs.
(D) May use the same recipe for cornbread muffins: Pour mixture
into 12 large greased or non-stick muffin cups. Bake for 15-20 minutes, or
until golden brown.
I've been "eaves-dropping" at the bread bakers digest for over a year now,
much to my pleasure. About time I shared a recipe and earned my keep...
Warm regards to all, Howard <hzmyers@aol.com>