Never Fail Cornbread

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With winter now officially here, we’re eating a lot of soups and chili.  My husband made a batch of our Turkey Chili last weekend, so I made some cornbread to go with it.  I realized I haven’t shared my cornbread recipe with you guys yet!

This cornbread recipe is easy and delicious.  I know there’s a big cornbread debate about sweet vs. savory.  Many southerners argue that “real” cornbread is savory with no sugar. To each their own, but I like my cornbread sweet.  This cornbread is also moist and has some texture since I add canned corn to it.  It turns out wonderfully each and every time!  I actually started using the recipe on the side of the cornmeal box awhile ago and have just tweaked it over the years.

This recipes makes a large casserole dish of thick cornbread so it will feed a crowd!  You can easily cut it in half and use a square pan or make a thinner cornbread using the casserole dish if you’d prefer.  I can’t get enough of the stuff, so I was happy to have leftovers on hand! 🙂

Ok, let’s get to it!

Start by preheating your oven and coating your 9″x13″ casserole dish with cooking spray. If you want a crustier cornbread you can preheat a large cast iron skillet in the oven then melt 2 tablespoons of butter in it right before pouring in the batter.

To make the batter, start by mixing together your dry ingredients.  In a large bowl put the flour, cornmeal, sugar, baking soda and salt and stir it all together.

Then you’ll combine your liquid ingredients.  I like to measure my milk first in a quart-size liquid measuring cup and then I add the oil and eggs and whisk it all together.  You have to get out a measuring cup anyway for the milk, so I like combining all of the liquid ingredients in it to save dirtying a dish. You can certainly mix it all together in a bowl though if you’d prefer.

Add the butter to the large bowl with the dry ingredients. Now pour all of the liquids into the dry and stir with a large spoon until almost combined (it’s ok if there are a few clumps).


The final step is adding the corn.  I like the sweet pop of texture and flavor the corn kernels add to the mix.  Drain the corn and mix it in the batter.  I recommend using canned corn, rather than frozen because I feel like its texture just holds up better.

Now you’ll pour the batter in your prepared casserole dish and bake 45-50 minutes, or until a toothpick comes out clean.

Let it cool slightly and serve.  Sometimes I’ll even put a little butter or honey on mine. So tasty!

Up close and personal

 

Enjoy!

I’d love to hear where you all fall in the great cornbread debate- sweet or savory?  What else do you eat it with?

 

Never Fail Cornbread
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Ingredients

  • 3 cups all-purpose flour
  • 1 1/3 cups granulated sugar
  • 1 cup yellow cornmeal
  • 2 tablespoons baking powder
  • 1 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 large eggs
  • 2/3 cup vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 1 15-ounce can corn

Instructions

  1. Preheat the oven to 350 degrees and coat a 9"x13" casserole dish with cooking spray.
  2. Stir together the flour, cornmeal, sugar, baking soda and salt In a large bowl. Add the melted butter to the bowl.
  3. Combine the remaining liquid ingredients and pour into the bowl. Stir with a large spoon until almost combined (it's ok if there are a few clumps).
  4. Drain the corn and mix it in the batter.
  5. Pour the batter into the prepared casserole dish and bake 45-50 minutes, or until a toothpick comes out clean. Let it cool slightly and serve with butter and/or honey if desired.
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http://www.rachelpounds.com/2017/01/13/never-fail-cornbread/

1 Comment

  1. Pingback: Blueberry Corn Muffins - By the Pounds

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