Community Pick
The Best Moist Sweet Cornbread
photo by Bev I Am
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
16
ingredients
- 354.88 ml all-purpose flour
- 177.44 ml sugar
- 118.29 ml yellow cornmeal
- 14.79 ml baking powder
- 2.46 ml salt
- 0.25 ml cayenne pepper (optional add in for heat)
- 295.73 ml half-and-half cream or 295.73 ml milk
- 2 large eggs, slightly beaten
- 78.78 ml oil (use vegetable or olive oil)
- 59.16 ml melted butter
- 283.49 g can corn kernels, well drained
directions
- Set oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Butter an 8 x 8-inch square baking dish.
- In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
- 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.
- Mix in canned corn niblets.
- Transfer to baking dish.
- Bake for 35 minutes or until the the cake tests done.
Reviews
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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 <br/>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.
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This is so good, and so foolproof. I have made it several times. I cut the sugar to 1/2 cup and it's perfect. I do add most of a can of corn, and usually add some canned (drained) green chilies, though I didn't have any tonight. I bake it in a cast iron pan, and the crust is just perfect. I probably bake it a tad longer, but it always depends on the good ole toothpick test!
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While sheltering in place as ordered by the governor of CA, I decided to put to use ingredients that have been "sheltering" for a while in my freezer and pantry. I did not have corn mea,l but I noticed that other reviewers had used polenta, which I did have. I tweaked the recipe a bit by adding ground golden flaxseed. I mixed in the frozen organic corn niblets in my freezer. The result was the most delicious cornbread I had ever had, enjoyed with roasted red pepper and tomato soup and a salad. I would use a bit less sugar next time I make it and maybe add some chopped jalapenos.
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Tweaks
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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!