Also called corn pudding, corn spoonbread, or even corn cake, this recipe has been a favorite, often showing up at extended family potlucks!
Mix together dry ingredients* and set aside:
1 cup bread flour (or all-purpose flour)
1 cup yellow cornmeal
4 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
In another mixing bowl, mix together:
1 can (15 to 16-oz) whole-kernel corn (undrained)
1 can (15 to 16-oz) creamed corn
3 eggs
½ cup corn oil
½ cup (melted) butter
1 cup plain yogurt (or sour cream)*
Combine dry and wet ingredients. Mix well. Pour into ungreased 1.5-liter (1.5-quart) glass bread pan (or casserole dish) and bake at 350 degrees F for at least one hour – until firm and top is golden brown. (May take longer than one hour.)
Awesome as left-overs, too!
Enjoy! (We surely do!)
*Frugal Notes:
- The original recipe calls for Jiffy Corn Muffin Mix. My dry-ingredients substitution has worked marvelously – and will undoubtedly continue to serve us well in other areas of the world where Jiffy Mix doesn’t even exist!
- I regularly substitute plain yogurt for sour cream – with great success!
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