We picked up this recipe at Cedarville Farm, where we worked for two summers. One of their former employees tested multiple recipes before choosing this one as the best for using overripe corn.
2 cups yellow corn meal
2 cups unbleached white flour
¾ cup sugar
2 Tbsp baking powder
2 tsp salt
2.5 cups milk
1.5 cups corn, vegetable, or other cooking oil
5 eggs
1.5 cups corn kernels
Combine the dry ingredients in one bowl, then beat together the milk, oil, and eggs in separate bowl. Combine the two mixtures, stirring briefly. Fold in the corn kernels. Pour into a 13×9 inch glass baking pan and bake at 350° until firm in the center and just golden (30 – 50 minutes).
