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The Best Moist Sweet Cornbread

  • 45minutes
  • 207calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 3/4 cup sugar

  3. 1/2 cup yellow cornmeal

  4. 1 tablespoon baking powder

  5. 1/2 teaspoon salt

  6. 1 pinch cayenne pepper (optional add in for heat)

  7. 1 1/4 cups half-and-half cream or 1 1/4 cups milk

  8. 2 large eggs , slightly beaten

  9. 1/3 cup oil (use vegetable or olive oil)

  10. 4 tablespoons melted butter

  11. 1 (10 ounce) can corn kernels , well drained

Instructions Jump to Ingredients ↑

  1. Set oven to 350 degrees F.

  2. Set oven rack to second-lowest position.

  3. Butter an 8 x 8-inch square baking dish.

  4. In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.

  5. In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.

  6. Mix in canned corn niblets.

  7. Transfer to baking dish.

  8. Bake for 35 minutes or until the the cake tests done.

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