Dinner Tonight: Pan De Elote (Mexican Pan Cornbread) Recipe

• Canola cooking spray
• 3/4 cup white flour
• 1/3 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup sour cream
• 2 eggs 3 tablespoons butters, melted
• 2 cups corn kernels (from 4 ears of corn or from a frozen bag)

1. Preheat the oven to 325u0b0F. Spray an 8 by 11 inch pan with canola oil.
2. In a large bowl, mix together the flour, cornmeal, baking powder and salt.
3. In a separate bowl, whisk together the milk, sour cream, eggs, and melted butter.
4. Dump the flour mixture into the milk mixture. Mix until just combined, don't over mix. Thaw the corn kernels if frozen, and add them to the batter and gently stir until combined. Pour into the baking pan. Place in the oven.
5. Bake for 45 minutes, or until golden brown. Let cool for 5 minutes before serving.

cooking spray, white flour, yellow cornmeal, baking powder, salt, milk, sour cream, eggs, corn kernels

Taken from www.seriouseats.com/recipes/2008/11/pan-de-elote-mexican-cornbread-recipe.html (may not work)