Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Gold and White Cornbread


1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 can (15.25oz) whole kernel gold and white corn, drained
1 can (14.75oz) cream style corn
1/2 cup butter or margarine, melted
1/4 cup milk
2 eggs beaten

Combine first five dry ingredients in a large bowl; mix well. Combine corn, butter, milk and eggs. Pour into flour mixture; stir just enough to blend. Pour into 12 large, greased muffin cups. Bake in a preheated 400F oven 15-20 minutes or until golden brown, or bake in 8-inch square pan for 25-30 minutes.

Serves 12.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.