An array of recipes bring a taste of summer to the table

Published: Thursday, June 19, 2014 at 01:25 PM.

2 large eggs, room temperature, lightly beaten

1 15-ounce can yellow corn, drained, reserving ¼ cup liquid

1 15-ounce can cream-style corn

Preheat oven to 350 degrees.

Grease and flour a 9 x 13 –inch baking dish, or a 2-quart casserole baking dish, set aside.

In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

Melt 8-tablespoons butter in a saucepan and pour into bowl, then mix with eggs, corn kernels and reserved liquid, and cream style corn; stir until well combined. Stir in dry ingredients, combine well, and pour into prepared dish. Dot with remaining butter. Bake in a 350 degree oven about 35 minutes until golden and a toothpick inserted in the center comes out clean.



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