Cornbread With Fresh or Frozen Sweet Corn
Cornbread with corn is a great variation on the basic recipe. You can make it with fresh, frozen, or canned corn—they will all work.
- Serves: 9 persons
- 1cup all-purpose flour (sifted)
- 1cup yellow cornmeal
- 1tablespoon baking powder
- ½teaspoon salt
- 1cup half-and-half
- 2eggs (beaten)
- ¼cup butter (or shortening, melted), plus extra for greasing the dish
- ½cup sugar (optional if you prefer unsweetened cornbread)
- 1cup sweet corn (fresh, thawed, or canned; drained well)
Step 1Gather the ingredients.
Step 2Preheat the oven to 400 F. Thoroughly grease a 9 x 9-inch baking dish.
Step 3Sift together the flour, cornmeal, baking powder, and salt.
Step 4Combine the half-and-half, eggs, butter (or shortening), and sugar (if using).
Step 5Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, but don't overmix the batter or your cornbread will be too tough.
Step 6Pour the batter into your prepared baking dish and bake the cornbread immediately.
Step 7Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the baking dish. Cut into slices or squares. Serve and enjoy.