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Thursday, May 3, 2018

Corn Bread With Sweet Corn (Fresh or Frozen)

Servings 9

Prep Time: 10 minutes
Cook Time: 30 minutes
Cornbread with corn is a great variation on the basic cornbread recipe. You can make it with fresh corn, and frozen or canned will work too.

1 cup all-purpose flour, sifted
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 cup half and half
1/4 cup melted butter
1/2 cup sugar (but leave out if you don't like it sweet)
1 cup sweet corn, fresh, thawed or canned (drained well)

Yield: 1 (9 × 9 inches) pan of cornbread

1 Preheat oven to 400°F. Thoroughly grease your baking dish.
2 Sift together the flour, cornmeal, baking powder, and salt.
3 Combine the half and half, eggs, butter, and sugar.
4 Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten to fifteen seconds. Then fold in the corn, but don't overmix the batter or your cornbread will be too tough.
5 Pour the batter into your prepared pan and bake the cornbread immediately.
6 Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan.


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