Fresh Corn Bread

Oxmoor House
6 servings


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5 ears fresh corn
3 eggs, beaten
3/4 cup milk
1/4 cup plus 1 1/2 teaspoons bacon drippings
1 1/2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour


Cut corn from cob, scraping cob to remove the pulp. Combine corn, eggs, milk, bacon drippings, sugar, baking powder, and salt; stir well. Gradually stir in flour.

Heat a well-greased 8-inch cast-iron skillet in a 400° oven for 3 minutes or until very hot. Pour batter into hot skillet, and bake at 425° for 25 minutes or until golden brown.

Created date

February 2010