• Step 1

  Preheat oven to 350 degrees. Spray sides and bottom of 13 x 9" baking pan with cooking spray; set aside. Combine corn meal, baking powder, baking soda, salt, and sugar in stand mixer bowl. Add creamed corn, sour cream, eggs, and oil. Blend on low speed until well-combined.

• Step 2

  Pour mixture into pan. Bake 50-60 min on center rack until lightly browned and toothpick inserted in center of bread comes out clean.

• Step 3

  Let cool 20-30 min. Loosen bread by running a knife along inside of pan.

• You can substitute canned corn with 4 cups of Un-Creamed Corn (see related recipe). • Tastes great topped with Hatch Chile Honey Butter (see related recipe). • Bread can be baked in two 8x8 pans 40-45 min. Freeze one pan for later.

Note: When servings & ingredients are modified, nutrition & directions may vary.