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Full Online Book HomeLearning KitchenVegetables - Corn - Fresh Cornbread
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Vegetables - Corn -  Fresh Cornbread Post by :margitharpe Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1055

Click below to download : Vegetables - Corn - Fresh Cornbread (Format : PDF)

Vegetables - Corn - Fresh Cornbread

5 Ears fresh corn
3 Eggs, beaten
3/4 cup Milk
1/4 cup Plus 1 1/2 tsp. bacon drippings
1 1/2 tbl. Sugar
1 tbl. Baking powder
3/4 tsp. Salt
1/2 cup Plus 1 Tbl. all purpose flour


Preheat oven to 425 degrees F. Cut corn from cob, scraping cob to remove the pulp.

Combine corn, eggs, milk, bacon drippings, sugar, baking powder, and salt; stir well. Gradualy stir in flour.

Heat a well greased 8 inch cast-iron skillet in a 400 degree oven until very hot. Pour batter into hot skillet, and bake at 425 degrees for 25 minutes or until golden brown.
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10 ears corn 3 tablespoons bacon drippings 6 cups water 2 teaspoons salt 1/4 teaspoon pepper Cut corn kernels from cob into bowl, scraping cob well to extract all corn milk. Heat bacon drippings in skillet. Add corn, 2 cups of the water, salt and pepper. Simmer for at least 1 hour, stirring frequently and adding remaining water, a cup at a time, as mixture becomes dry.
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2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 1/2 cup grated cheddar cheese 2 cups fresh cut-from-the-cob corn 1 egg 1 cup milk 1/4 cup oil Preheat oven to 400 degrees. Grease 8x8 pan. In a medium bowl, combine flour, baking powder, salt, sugar, cheese, and corn. In a small bowl, whisk together egg, milk and oil. Add to flour mixture and mix just until moist. Spread evenly into pan. Bake for 45 minutes. Cut into squares and serve warm.
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