Total Time
45mins
Prep 10 mins
Cook 35 mins

This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees F.
  2. Set oven rack to second-lowest position.
  3. Butter an 8 x 8-inch square baking dish.
  4. In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
  5. 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.
  6. Mix in canned corn niblets.
  7. Transfer to baking dish.
  8. Bake for 35 minutes or until the the cake tests done.
Most Helpful

I made this bread for a family dinner and they absolutely loved it. My husband said this is a keeper. I didn't have enough half & half as the
recipe called for; used 1/2 cup of half & half (fat free) and and 3/4 cup of skim milk.. It took longer to bake then recipe called for. You will not be disappointed with this recipe. I tried other recipes in the past and they were not as moist as this one.

5 5

Wow, its like eating cake for dinner. We really like the sweet cornbreads and this one is wonderful. DD couldn't get enough. We served this with a 15 bean soup. Thank you for sharing.

5 5

I am not really a fan of cornbread, but I have to say that this recipe has converted me! I did make a change to make this gluten and dairy free: I subbed Gluten Free Café All Purpose baking mix for the regular flour, gluten free masa harina for the cornmeal (because I don't care for the grittiness of regular cornmeal), and Earth Balance in place of the butter. Just fabulous! Thanks for the great recipe!