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Corn Cake Casserole

13 cups All-purpose Flour
1/4 cups Cornmeal
4 teaspoons Sugar
1 teaspoon Baking Powder
1/4 teaspoons Salt
15 ounces, weight Can Of Cream-style Corn
1/4 cups Frozen Or Canned Corn (thawed If Frozen And Drained If Canned)
4 Tablespoons Unsalted Butter, Melted (plus A Little More To Grease The Pan)
1 Tablespoon Canola Oil


Preheat oven to 350F; lightly grease a standard loaf pan with butter. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the cream-style corn, corn, butter, and oil and stir just until combined. Pour the batter into prepared pan and bake for 1 hour. (Adapted from a combination of Keeping it Simples recipe for Corn Casserole and CD Kitchens recipe for Jiffy Corn Muffin Mix Clone.)

Source: tastykitchen.com