Easy- Moist - Sweet Cornbread from Twopeasandtheirpod.com

EASY CORNBREAD

I have a love /hate relationship with cornbread. Mine has to be moist & sweet, not dry & crumbly. This one does it for me.  Top with butter and a drizzle of honey and you will be in heaven!

yield: SERVES 12

 

prep time: 10 MINUTES

 

cook time: 25 MINUTES

total time: 35 MINUTES

INGREDIENTS:

• 1 cup all-purpose flour
• 1 cup coarse cornmeal
• 1/3-1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 3 tablespoons unsalted butter, melted and cooled to room temperature
• 3 tablespoons canola or vegetable oil
• 2 large eggs, slightly beaten
• 1 cup frozen corn

DIRECTIONS:

1. Center a rack in the oven and preheat the oven to 400°F. Spray an 8×8 Pyrex baking dish with nonstick cooking spray and set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels. Pour batter into prepared pan.
4. Bake cornbread for 27 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.