Prep 10 mins
Cook 35 mins
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
- 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.