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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This make two 8x8-inch pans, so freeze one for another time! I add in a finely chopped jalepeno pepper also. This cornbread is a must with chili! Ingredients:
3 cups yellow cornmeal |
1 cup flour |
1/4 cup sugar, plus |
2 tablespoons sugar |
1 teaspoon salt |
2 tablespoons baking powder (yes, 2 tablespoons, semi-heaping!) |
1/2 teaspoon cayenne pepper (optional) |
1 cup milk |
1 cup plain yogurt (can use low-fat) |
1/4 cup butter, melted |
1/3 cup oil |
4 large eggs, beaten |
2 cups creamed corn |
1 1/2 cups canned corn niblets, well drained (i just use one whole can) |
Directions:
1. Set oven to 400 degrees.
2. Butter two 8 x 8-inch baking pans.
3. In a bowl comnine cornmeal, flour, sugar, salt, 2 tablespoons baking powder and cayenne (if using).
4. In another bowl combine milk, yogurt, melted butter, oil and eggs; whisk until well combined, then add into the flour mixture with a wooden spoon JUST until combined.
5. Stir in creamed corn and corn niblets; mix to combine.
6. Transfer the mixture between the two baking pans.
7. Bake for about 40-45, or until the cornbread test done.
8. Delicious!
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