The Best Moist Sweet Cornbread - cooking recipe

Ingredients
    1 1/2 cups all-purpose flour
    3/4 cup sugar
    1/2 cup yellow cornmeal
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 pinch cayenne pepper (optional add in for heat)
    1 1/4 cups half-and-half cream or 1 1/4 cups milk
    2 large eggs, slightly beaten
    1/3 cup oil (use vegetable or olive oil)
    4 tablespoons melted butter
    1 (10 ounce) can corn kernels, well drained
Preparation
    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.

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