Simply in Season by Mary Beth Lind, Cathleen Hockman-Wert
Excellent with chill or with butter and honey. The corn helps keep the bread moist. Serves 9
• 2 cups / 500 ml cornmeal • 1/4 cup / 60 ml honey or brown sugar • 1 teaspoon salt • 1 teaspoon baking soda Combine.
• 2 cups / 500 ml milk, yogurt, or combination • 3 eggs (beaten) Mix in.
• 2 cups / 500 ml corn • 1 teaspoon hot or mild green chilies (minced; optional) Mix in. Pour into greased 2 1/2-quart / 2.5-L casserole or ovenproof frypan. Bake in preheated oven at 350F / 180C until toothpick inserted in center comes out clean, 40 minutes.
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