Recipe by NicoleJ
This recipe is from Eric V. Copage's Kwanzaa book. It's hands down THE most delicious cornbread ever. Very moist (almost cake like texture) and sweet - just like I like my cornbread. The original recipe calls for 2 T sugar, but since I like mine sweeter, I use 1/4 c. This is comfort food at its finest (not health food). I usually eat w/ collard greens or cabbage.
- 4 tablespoons unsalted butter, melted
- 1 cup yellow cornmeal, preferably stone-ground
- 3⁄4 cup all-purpose flour
- 1⁄4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 (8 ounce) can creamed corn
- 1 cup milk
- 1 large egg, well beaten
Directions See How It's Made
- Preheat the oven to 450°.
- Pour 2 tablespoons of the melted butter into a 9-inch cake pan, and bake for 5 minutes, until the cake pan is very hot. (I never do this, just spray w/ Pam and add the butter to the batter).
- Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of this mixture, and pour the creamed corn, milk, remaining 2 tablespoons butter, and egg into the well. Stir until smooth. Pour the batter into the hot cake pan.
- Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven, and let it stand for 15 minutes before serving.