Prep 10 mins
Cook 25 mins
This is wonderful warm out of the oven with syrup :)
- 2⁄3 cup butter, softened (no subsitutes)
- 3⁄4-1 cup sugar
- 3 large eggs
- 1 2⁄3 cups half-and-half cream or 1 2⁄3 cups milk
- 2 1⁄3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup canned corn niblet, drained and coarsley chopped
- Set oven to 400 degrees F (set oven rack to second-lowest position).
- In a medium bowl cream butter with sugar.
- In another bowl whisk eggs with half and half cream or milk.
- In a small bowl combine flour, cornmeal, 1 tablespoon plus 1/2 teaspoon baking powder and salt; add to the creamed mixture alternately with egg mixture.
- Mix in chopped corn.
- Transfer to prepared baking pan.
- Bake for about 25-27 minutes or until cake tests done.
This is buttery and melt in your mouth cornbread!!. I made a mistake and handed my BF a can of creamed corn instead of corn kernels which I used in this cornbread, but it still turned out to be a tender sweet cornbread. I doubled the recipe and used the full two cups of sugar. I loved this corn bread. This will definitely will go into my permanent recipe books!
I went looking for this because I had told my daughter how good Kittencal's recipes always are. We were fixing white chili and thought the cornbread would be good with it. And it was good - but not really better than Jiffy and a whole lot more trouble. 3 bowls and a mini-chopper (for the corn) later, we had corn muffins (my 9x13 is missing!) that went well with dinner, but created a whole lot more dishes than the already overloaded from Christmas-holidays-filled dishwasher could handle. Anyway, while it is a fine tasting cornbread; for the effort, cleanup and calories concerned, we were disappointed. Thanks, tho, Kittencal - I always look at your recipes when they turn up because they are usually winners. Update on this review: although a lot of effort for a cornbread, the leftovers were rated high by my family, the recipients thereof, so I have added a star to my original review. On taste alone it is a good recipe and great for a special dinner where cornbread fits in and the effort would be appreciated.
This was a very moist cornbread, even two days later. I did use less sugar and added honey, also had farm fresh butter...and fresh corn, about 2 ears. Served with ribs on the grill, thanks for the recipe.