If you are fixing corn as a side dish for dinner one night, consider throwing on a couple more ears, cutting the kernels off the cob and using them in this dish. If that sounds like too much work, just use frozen.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8
This was delicious!!! The perfect combo of sweet and savory. I’m trying to limit my use of vegetable oil, so this olive oil corn bread was just what I was looking for. Thanks!
This is now our daily recipe. I cut the oil to 3 T and also use some oatmeal for part of the whole wheat flour as I like a rough texture. I bake it in a large cast iron pan. Thanks so much!!!
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