Submitted by Judy Griffin, Eldridge, Mo.

• 1/2 C unsalted butter, melted

• 2/3 C sugar

• 2 large eggs at room temperature

• 1 C buttermilk at room temperature

• 2 C yellow cornmeal 

• 1/2 tsp baking soda 

• 1/2 tsp salt

• 1 can (15 ounces) cream-style corn

• 1 can (15 ounces) whole-kernel corn, drained

Grease a 10-inch baking dish with cooking spray. Preheat oven to 375 degrees. In a large bowl, whisk together the butter, sugar, eggs and buttermilk. Using a spatula, fold in the remaining ingredients. Pour batter into the prepared pan. Bake about 40 minutes, or until fully cooked. Note: A 9-by-13 baking dish can be used. Bake for 20 to 30 minutes or until done.


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