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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