Cornbread Recipe from Boatwright's, Port Orleans Riverside

 
Ingredients

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1 cup corn meal
2 cups all-purpose flour
1½ cups sugar
1 tsp salt
1 tsp baking powder
2 cups canola oil
7 eggs
2 cups milk
2 cups frozen kernel corn

Yield: 25 muffins

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Method

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Combine all above ingredients in a large bowl and mix well.

Pour into greased muffins tins and bake at 375 for 30 minutes.