Sunrise Flour Mill
¾ Cup Sunrise Flour Mill Cornmeal (coarse or fine)
1 ½ Cup Sunrise Flour Mill Whole Wheat Pastry Flour (or any other SFM flour)
1 Tbsp baking powder
½ Cup sugar
¼ tsp salt
2 Tbsp butter, melted
1 can corn kernels (with liquid)
1 can creamed corn
Preheat oven to 350 F
Liberally grease an 8x8 or 9x9 baking dish
In a large mixing bowl place the dry ingredients (corneal, flour, baking powder, sugar and salt), mixing after each addition. (The Danish Dough Whisk was perfect for this)
In a medium mixing bowl whisk the two eggs together.
Mix in melted butter.
Add both cans of corn, liquid and all
Stir to combine well.
Place the wet ingredients into the dry and mix well so all the dry ingredients are moist.
Bake for about 45 minutes. When the top edges start to get brown and it’s not yet done, cover with a piece of foil. The exact baking time will depend on your dish and your oven- Check every 3-5 minutes until a toothpick inserted into the middle comes out clean.
This dish is especially good with a turkey dinner, Mexican fiesta - or just as a snack to keep you going during the day.