Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Martina McBride’s Corn Bread




Source of Recipe


Nashville Kat


List of Ingredients




1/2 cup all-purpose flour
1 1/4 cup yellow cornmeal
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
1/2 cup buttermilk
1 cup fresh or frozen corn, cooked


Recipe



Preheat oven to 350 degrees. Grease a 9"x5"x3" loaf pan and dust with cornmeal. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together eggs, oil, milk, and buttermilk in a medium bowl. Add egg mixture to dry ingredients, stirring until just moistened. Fold corn into batter. Pour into prepared pan and bake for 15 minutes. Reduce heat to 325 degrees and continue baking until a wooden toothpick inserted in the center comes out clean, about 30-45 additional minutes. Cool on a wire rack for 30 minutes before removing from pan.