3 cup Frozen whole-kernel corn, thawed
3 Eggs
2 tbsp Each unsalted margarine, melted, and all-purpose flour
1 tbsp Granulated sugar
2 tsp Double-acting baking powder
1 dash Salt
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In blender container combine corn, eggs, and margarine and process until pureed, scraping down sides of container as necessary (mixture will be slightly lumpy). Add remaining ingredients and, using an on-off motion, process until combined.
Preheat oven to 375 degrees F. Spray 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan with nonstick cooking spray; pour in corn mixture and smooth top.
Cover pan with double thickness of foil; crimp edges to sides of pan to seal. Place pan in 13 x 9 x 2-inch baking pan and fill baking pan with boiling water to a depth of about 1 inch; bake in middle of center oven rack for 1 hour (until knife, inserted in center of bread, comes out clean). Remove pan from oven and loaf pan from water bath; remove foil and let stand for 10 minutes. Run knife around edges of bread and unmold onto serving plate.
To serve, cut into 6 equal slices.
Makes 6 servings.
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