Total Time
55mins
Prep 10 mins
Cook 45 mins

This make two 8x8-inch pans, so freeze one for another time! I add in a finely chopped jalepeno pepper also. This cornbread is a must with chili!

Ingredients Nutrition

Directions

  1. Set oven to 400 degrees.
  2. Butter two 8 x 8-inch baking pans.
  3. In a bowl comnine cornmeal, flour, sugar, salt, 2 tablespoons baking powder and cayenne (if using).
  4. In another bowl combine milk, yogurt, melted butter, oil and eggs; whisk until well combined, then add into the flour mixture with a wooden spoon JUST until combined.
  5. Stir in creamed corn and corn niblets; mix to combine.
  6. Transfer the mixture between the two baking pans.
  7. Bake for about 40-45, or until the cornbread test done.
  8. Delicious!

Reviews

(1)
Most Helpful

This is good cornbread! It's very thick. I liked the fact that it uses canned corn as well as cornmeal. It was done at exactly 40 minutes. I would recommend making sure that your pan is quite well buttered, as mine stuck just a little bit. I made it exactly as written, but didn't use the cayenne pepper and did use low-fat yogurt. I will make this again.

Chef Schellies September 24, 2006

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