The Best Cornbread Recipe With Sweet Corn
A tender cornbread recipe featuring sweet corn kernels, adaptable for fresh, frozen, or canned corn.
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Instructions
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Preheat oven to 400 F and grease a 9x9-inch baking dish.
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Sift together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt.
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Mix 1 cup half-and-half, 2 beaten large eggs, 1/4 cup unsalted butter (or shortening), and 1/2 cup sugar (if desired).
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Combine the half-and-half mixture with the flour mixture until just moistened, then fold in 1 cup sweet corn, avoiding overmixing.
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Pour batter into the prepared dish and bake immediately.
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Bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean.
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Cut into slices or squares and serve.