1 cup all-purpose flour
1 cup distilled white vinegar
1 tablespoon chopped fresh thyme
1 tablespoon prepared Dijon mustard
1 cup whole milk
1 teaspoon lemon juice
1/2 teaspoon vinegar
1 tablespoon brown sugar
1 teaspoon dried oregano
2 cups cooked corn kernels
2 tablespoons dry mustard
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine flour, vinegar, thyme, mustard, whole milk and lemon juice. Mix all ingredients well and pour mixture into two 9x5 inch loaf pans.
Bake in preheated oven for 30 minutes.
Remove loaf from oven and brush with brown sugar. Brush with lemon juice and vinegar mixture, and continue baking for 50 minutes. Remove from oven and sprinkle corn kernels with mustard over loaf.
Bake in preheated oven for an additional 30 minutes, or until slightly brown. Serve hot.
made these for a church baking recipe and they turned out great.
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