Cornbread
Very moist, not too sweet and super easy to make.
Ingredients
For the dry ingredients:
- 3/4 cup Yellow cornmeal, medium grind
- 1 1/2 cup Flour, all-purpose
- 1 Tbsp. Baking powder
- 1/2 cup Sugar
- 1/4 tsp. Salt
For the wet ingredients:
- 1 cup Creamed canned corn
- 1/2 cup Butter, melted I use salted butter. Nagi uses unsalted.
- 2 large Eggs, at room temperature
- 3/4 cup Milk, at room temperature
Instructions
- Preheat oven to 425 degrees while making the batter. Once the oven comes to temp, melt 1 stick of butter in the same pan you will bake the bread in until bubbly and slightly browned.
- Place the dry ingredients in a bowl and mix until well combined.
- Place the wet ingredients in a bowl (add most of the melted butter into the wet ingredients) and mix until well combined. Be sure to scrape out the can of creamed corn so all of the moisture is used.
- Pour the batter in the the buttered pan. Smooth the surface.
- Turn the oven down to 375 degrees and bake for 25 to 30 minutes until the top is light golden brown and a toothpick stuck in the middle comes out clean. You may also poke the top and if springs back you know the Cornbread is done.
- Cool on a rack for 15 minutes before cutting and serving. Best served warm.