Whole Kernel Corn Bread

---------- Recipe via Meal-Master (tm) v8.05

Title: Whole Kernel Corn Bread
Categories: Breads
Yield: 8 Servings

2 lg Ears yellow corn; cleaned
1 1/4 c Yellow cornmeal -
(preferably stone-ground)
3/4 c All-purpose flour
2 ts Sugar
1 1/4 ts Salt
1 tb Baking powder
1/8 ts Cayenne pepper
2 Eggs; lightly beaten
1/4 c Unsalted butter; melted

Preheat an oven to 425F degrees. Position a rack in the middle of the
oven. Butter an 8-9: square baking pan that is 1 1/2 inches deep.
Fill a large saucepan three-quarters full with water and bring to a
boil. Add the corn and cook for 5 minutes. Drain and immediately plunge
into cold water to cool. Using a sharp knife and holding each ear of corn
upright on a cutting surface, cut the kernels from the cobs. You should
have 1 1/2-2 cups of kernels. Set aside.
In a bowl stir together the cornmeal, flour, sugar, salt, baking powder
and cayenne pepper. Stir in the eggs and milk, then the corn kernels and
butter. Pour the batter into the prepared pan.
Bake until golden, 25-30 minutes.
Remove from the oven and let cool slightly on a rack for 2-3 minutes.
Cut into squares and serve warm.
Serves 8-10.

NOTE: If there is any left over, slice and toast it in the oven. It is
excellent served for breakfast with almost any fruit jam.
Frozen corn may be substituted for fresh. Cook according to package
directions.

Source: Thanksgiving & Christmas; by Chuck William's; Williams-Sonoma
Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3.
Meal Master by: Nancy Filbert; Prodigy ID - LRCE87A. Sept, 1996.

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