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Sweet & Moist
Ingredients
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
- ½ cup granulated sugar
2½ tsp. baking powder
1 tbsp. baking powder
1 tsp. kosher salt
1 egg
1 cup milk
⅓ cup vegetable oil (or other neutral oil)
- ½ cup creamed corn
In loving memory of Gram.
Instructions
Instructions
Makes: 1 9-inch round cornbread
Preheat oven to 400°.
Butter and flour a 9-inch round cake pan and set aside.
Combine dry ingredients (flour, cornmeal, sugar, baking powder, brown sugar and salt) in a large mixing bowl.
In a separate, smaller mixing bowl, whisk together the wet ingredients (egg, milk, oil and creamed corn).
Add wet ingredients to the dry ingredients and mix until combined and barely any lumps remain (be careful not to overmix!)
Bake 20-25 minutes, or until an inserted toothpick or knife to the center of the cornbread comes out clean.
Serve warm with compound butter, or store in an airtight container at room temperature up to 3 days.
Notes:
Notes:
You can also bake these as cornbread muffins or mini-muffins. Be sure to grease your muffin tin (or use muffin liners, and probably grease those as well), and reduce the cooking time by 5-10 minutes. Muffins will be done when an inserted toothpick or knife in the center of a muffin comes out clean. Be careful not to overbake them so they stay moist!
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