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!


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