Cornbread With Frozen Sweet Corn

Having two members of the family who are here loving Cornbread and I am always looking and trying different recipes, here is one and I swear it is THE best Cornbread I have ever made. Kudos to the Spruce Eats.

  • 1 cup sifted flour
  • 1 cup yellow cornmeal
  • 1 tbsp. baking powder
  • pinch of salt
  • 2 eggs, well beaten
  • 1 cup half and half cream
  • 1/4 cup butter, melted and slightly cooled
  • 1/2 cup sugar
  • 1 cup frozen corn, thawed, drained and patted dry

Preheat oven to 400 degrees. In a bowl, whisk together the dry ingredients and set aside.

In a small bowl combine the half and half, beaten eggs, butter and sugar. Add the wet ingredients to the dry and mix only until moistened – no more than 15 seconds.

Fold in the corn but don’t overmix this or the cornbread will be tough.

Pour into a well greased cake pan and bake for 25-30 minutes until a toothpick inserted in center comes out clean.

Serve with a bit of butter and light drizzle of honey. ODG!!!

Next time I am going to add some cheese in the batter and see how that comes out.

 

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