The Ultimate Fluffy Cornbread |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe goes back over 30 years, it's a basic recipe but produces a fabulous cornbread, you may add in some jalapeno peppers, cayenne, corn kernels or any extras you desire -you will love this cornbread! Ingredients:
4 tablespoons butter, melted (divided) |
1 cup yellow cornmeal |
3/4 cup all-purpose flour |
2 -3 tablespoons sugar |
4 teaspoons baking powder (1 tablespoon) |
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt |
1 (8 ounce) can creamed corn |
1 cup half-and-half or 1 cup milk |
1 extra large egg, beaten |
Directions:
1. Set oven to 450 degrees F.
2. Butter a 9-inch round cake pan.
3. Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
4. Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
5. Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
6. Pour the batter into the HOT cake pan.
7. Bake for 30-35 minutes or until cornbread is golden brown and tests done.
8. Let stand for 15 minutes before serving.
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