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CORNY CORNBREAD

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.


Audrey Hess, Gettysburg, Pennsylvania

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