Wednesday, January 16, 2013

Warm Cornbread

As promised, here is my moist cornbread recipe.  You are going to love this recipe because it has all the flavor and texture of cornbread with a special surprise from the creamed corn. That is my little secret, a single can of creamed corn can make all the difference in this recipe. You will never make cornbread another way again.

Recipe yields 16 pieces

1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 cup half and half
1/4 unsalted butter, melted
1/4 cup honey
1/4 cup granulated sugar
1 can creamed corn

Preheat the oven to 400F degrees. In a large bowl, mix together the flour, cornmeal, baking powder and salt.

In a separate bowl, whisk together the eggs, half and half, melted butter, honey and granulated sugar.

Add your wet ingredients to the bowl of the dry ingredients to combine. Stir until just combined, it is alright if there are still clumps.

Gently stir in your can of creamed corn.

Pour the batter into a 9"x9" greased baking pan and bake for 25-28 minutes. You will know it is ready when the sides begin to turn golden.

Allow to cool completely before cutting. Serve with butter and honey on the side. Enjoy!

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