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Corn Hill Cornbread

I named this recipe after the wooded hill that we can see from our house. It is said that the pilgrims discovered a cache of Indian corn here in Truro, near the tip of Cape Cod, that enabled them to survive their first harsh winter in the New World.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    9 servings


  • 1-1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground mace
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 cup fresh corn, cooked
  • 2 teaspoons cinnamon-sugar


  • In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, coriander, ginger, thyme and mace. In a small bowl, lightly beat egg. Add milk and oil; stir into dry ingredients just until combined. Fold in corn. Pour into a greased 8-in. square baking pan. Sprinkle with cinnamon-sugar. Bake at 400° for 20-25 minutes or until done.

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