Ingredient Flexible, Cornbread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe from Cook' is exactly what I'd been looking for. It's easy, and includes the flexible ingredient amounts,such as: may add chopped jalepeno pepper, to taste,and or 1 cup of shredded cheddar cheese. May omit creamed corn, or can omit, sugar or honey (not both) if you prefer a less sweet bread. I've found it to be delicious, no matter how I make it, and wanted to post it here for safe-keeping. Enjoy Ingredients:
2 teaspoons crisco or 2 teaspoons butter |
1 cup all-purpose flour |
1 cup yellow cornmeal |
1/4 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 cup milk |
1/4 cup vegetable oil |
1/4 cup honey |
2 large eggs, slightly beaten |
1 cup creamed corn |
Directions:
1. Preheat oven to 400 degrees.
2. Grease a 9 square pan with Crisco or butter.
3. In a bowl, mix flour and cornmeal together.
4. Stir in sugar,baking powder,salt and pepper.
5. In another bowl, whisk together milk, oil, honey and eggs.
6. Gradually pour milk mixture into dry ingredients, stirring just until dry ingredients are moistened.
7. For tender cornbread, do not over mix.
8. Stir cream corn into batter, and pour into prepared pan.
9. Bake 20 to 25 minutes, or until cornbread is lightly golden brown.
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