Wednesday, January 2, 2013

Moist Cornbread

I love to make a pot of soup or chili on a cold night, but I always feel like I need a really good piece of bread to top it off. Here is a great recipe for a really moist cornbread. It's super easy and really good!

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 pinch cayenne pepper (optional add in for heat)
1 1/4 cups half-and-half cream or 1 1/4 cups milk
2 large eggs, slightly beaten
1/3 cup oil (use vegetable or olive oil)
4 tablespoons melted butter
1 (10 ounce) can corn kernels, well drained

Set oven to 350 degrees
Set oven rack to second-lowest position. 
Butter an 8 x 8-inch square baking dish.
In a large bowl mix together flour with sugar, cornmeal, baking powder and salt. 
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.
Mix in canned corn niblets.
Transfer to baking dish.
Bake for 25 minutes

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