Cornbread with Sweet Corn

Cornbread is easy to make and goes with so many different dishes.  I love having it as a side dish with soups, chowders, chili, and stews.  I make mine with sweet corn that you can get in the frozen food area of your grocery store.  Since I make my cornbread with corn, I count it as my vegetable side dish! Depending on the main dish I'm serving the cornbread with, you can choose either a red or white wine.  Cheers!


1 cup all purpose flour

1 cup yellow corn meal

1 Tbs. baking powder

1/2 tsp. salt

1 cup half and half

2 eggs, beaten

1/4 cup unsalted butter melted

1/2 cup sugar (optional if your prefer an unsweetened cornbread)

1 cup sweet corn either fresh or thawed


Preheat oven to 400 degrees

Spray a 9x9 baking dish with non-stick spray.

Sift together flour, cornmeal, baking powder and salt.

Combine the beaten eggs, the half and half, melted butter and sugar (optional) in a separate bowl.

Add egg mixture to the flour and cornmeal mixture and stir to combine for about 10 seconds.  

Fold in the sweet corn.  DO NOT OVER-MIX BATTER or the cornbread will be tough.

Pour batter into a greased baking dish and bake immediately.

Bake for 25-30 minutes.  A toothpick should come out of the mixture clean.

Serve with main dish or whipped butter.  Cornbread is best when its hot!


Comments

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Tilapia and Warm Lentil Salad

Mediterranean Chickpea Salad