7 Reviews
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This Sweet Cornbread recipe is so delicious…it’s the best cornbread I’ve come across and, trust me, I’ve looked. A lot.
Preheat oven to 400 degrees F.
Butter and flour a 9-inch round cake pan and set aside.
Combine dry ingredients (flour, cornmeal, sugar, brown sugar, baking powder and salt) in a large mixing bowl. In a separate, smaller mixing bowl, combine the wet ingredients (egg, milk, oil and creamed corn). Add wet ingredients to the dry ingredients and mix well. Try not to over-mix, however.
Bake 20-25 minutes, or until an inserted toothpick or knife to the center of the cornbread comes out clean.
Enjoy!
3 Comments
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Thisgrandmascookin on 10.31.2011
I have been making this for years but with buttermilk. Also good if you add some diced chili and sharp cheddar cheese.
Rhett (Susan Loretta Hedlund) on 3.15.2011
No creamed corn needed after all to make this yummy cornbread moist and delicious!
Rhett (Susan Loretta Hedlund) on 3.14.2011
Thanks for this great recipe, I have my son in laws homemade chili on the stove and whipped this corn bread recipe together, but will have to see, I got all the way to the bottom and noticed that I didn’t have any creamed corn so left it out.