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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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From Vicky and Vanessa at the The Fit Mission; Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
3/4 cup cornmeal, coarse yellow |
1/2 tablespoon kosher salt |
1/2 cup milk (plus 2 tablespoons if batter is dry) |
2 large eggs |
3/4 stick (6 tablespoons) unsalted butter, softened |
1/2 cup sugar |
2 tablespoons pure maple syrup |
2 tablespoons honey |
1/2 cup parmesan cheese |
2 tablespoons parmesan cheese |
1 cup cooked corn kernels (cut from the cob or thawed frozen) |
Directions:
1. Heat oven to 350, and grease a 9- by 13-inch baking pan. Combine flour, baking powder, cornmeal, and salt in one bowl. Mix together milk and eggs in another bowl.
2. Cream butter in a third bowl with an electric mixer on low speed. Add sugar and mix on low speed until just combined. Add 1/3 of flour mixture and mix on low speed until just combined. Add 1/3 of milk mixture and mix on low speed until just combined. Continue adding thirds of flour and milk mixtures alternately until both are used up. With a wooden spoon, stir in syrup, honey, 1/2 cup cheese, and corn kernels (if batter seems dry, stir in additional 2 tablespoons milk).
3. Spoon batter into pan and sprinkle with remaining 2 tablespoons cheese. Bake until corn bread is golden, about 40 minutes. Cool slightly before cutting into squares.
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