… our favorite summer corn bread recipe. We picked this up at Cedarville Farm, where we trained for two years. Rich and moist, it’s a great use for corn you may deem ‘over-ripe.’
Combine the dry ingredients in one bowl, then beat together the milk, oil and eggs in a separate bowl. Combine the two mixtures, stirring briefly. Fold in the corn kernels. Pour into a 13 x 9 inch glass baking pan and bake at 350° until firm in the center and just golden (40 – 50 minutes).
