Delightfully Sweet Cornbread recipe. It includes a can of creamed corn making it hearty, filling and so satisfying. It's terrific to serve with soups or chili. But it's also wonderful with any main dish meal. If you've never drooled over cornbread before, you will over this fantastic recipe.
1 1/4cupscornmealnot cornmeal mix (stone-ground is best)
1/3cupgranulated sugar
1tsp.baking soda
1/2tsp.baking powder
1/2tsp.sea salt
2largeeggs
3/4cupbuttermilkor soured milk
15oz. cancreamed corn
Instructions
Preheat oven to 350°.
Using one tablespoon melted butter, butter an 8x12" glass baking dish or a large 10-inch cast-iron skillet.
Place flour, cornmeal, sugar, baking soda, baking powder, and salt in a large mixing bowl and stir to combine.
Place eggs, remaining 5 tbsp. melted butter, buttermilk (or soured milk) and creamed corn in a separate bowl and stir to combine.
Combine dry mixture and wet ingredients with a whisk to combine.
Pour the batter into prepared baking dish or cast-iron skillet and smooth the top.
Bake about 40 minutes or until a toothpick inserted in center comes out clean.
Allow cornbread to cool 10 minutes before cutting.
Notes
For Buttermilk: To sour regular milk, pour milk into a measuring cup. Add about a tablespoon of vinegar. Allow milk to sit out on the counter about 5 minutes and curdle before using.
Recipe adapted from the Dallas Morning News; recipe source: The Meaning of Pie.