The Ultimate Fluffy Cornbread

Submitted by Kittencalrecipezazz

"This recipe goes back over 30 years, it's a basic recipe but produces a fabulous cornbread, you may add in some jalapeno peppers, cayenne, corn kernels or any extras you desire ---you will love this cornbread!"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 4 tablespoons butter, melted (divided)
• 1 cup yellow cornmeal
• 3⁄4 cup all-purpose flour
• 2 -3 tablespoons sugar
• 4 teaspoons baking powder (1 tablespoon)
• 1⁄2 teaspoon seasoning salt or 1/2 teaspoon white salt
• 1 (8 ounce) can creamed corn
• 1 cup half-and-half or 1 cup milk
• 1 extra large egg, beaten

directions

1. Set oven to 450 degrees F.
2. Butter a 9-inch round cake pan.
3. Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
4. Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
5. Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
6. Pour the batter into the HOT cake pan.
7. Bake for 30-35 minutes or until cornbread is golden brown and tests done.
8. Let stand for 15 minutes before serving.

Reviews

[Bonnie G #2]

As usual Kitten's recipe so good, soft, fluffy texture and a hit with all my family and guests, I used honey instead of sugar and baked in a hot cast iron skillet. Couldn't ask for a better cornbread.

 

[StylinDog]

Yum! I added a generous handful of grated aged white cheddar and some (about 1 tsp) finely chopped pickled jalapeno peppers. Instead of baking one cake I made 12 muffins, so baking time was reduced to about 15 minutes. I still preheated the greased pan prior to filling, which helps the bread bake up nice & light. mmm, good! Thanks, Kittencal!

 

[Marsha D.]

What a delicious recipe for cornbread! I used my own recipe for the cream corn (Recipe#143122) and used the white cornmeal. I baked it in my cast iron skillet. It rose very nicely. I did bake it a extra 5 minutes to make sure the middle was completely done. It had a great texture and went very well with Recipe#118821. Thanks for sharing the recipe!

 

[Robin the Wiseguy]

This is the best cornbread recipe I have ever used. It is even better than my mom made!! The only change I make is to leave out the sugar.

 

[iewe7726]

This was very good -- loved the texture, it was perfect. The only thing I would change would be to add more sugar -- but then, we really like sweeter cornbread. Thanks for sharing! :)