3 c Frozen whole-kernel corn,
-thawed
3 Eggs
2 tb Each unsalted margarine,
-melted, and all-purpose
-flour
1 tb Granulated sugar
2 ts Double-acting baking powder
1 ds Salt
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.
Yields
6 Servings