Ingredients
-
1 1/2
-
3/4
-
1/2
-
1
-
1/2
-
1
-
1 1/4
-
2
-
1/3
-
4
-
-
-
-
-
Directions
The Best Moist Sweet Cornbread, This is more like a cake it’s so moist and light, you may want to add in some green chilies or shredded cheddar cheese — for a less sweeter taste reduce sugar to 1/2 cup — this is very good!, No doubt this was a delicious cornbread, but I needed to cook it nearly 20 minutes *longer* than 35 minutes! Maybe 350 is too low of a temp and it should probably be 375 or 400. The center was runny after just 35 minutes., Made this for Thanksgiving and everyone loved it, even my daughter, who considers herself a cornbread connoisseur. I baked it a little longer than the recipe specified, but that might be because of my oven. Very moist. I’d like to try it with green chilis in the future.
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Steps
|
1
Done
|
Set Oven to 350 Degrees F. |
|
2
Done
|
Set Oven Rack to Second-Lowest Position. |
|
3
Done
|
Butter an 8 X 8-Inch Square Baking Dish. |
|
4
Done
|
in a Large Bowl Mix Together Flour With Sugar, Cornmeal, Baking Powder and Salt. |
|
5
Done
|
in Another Bowl Whisk Together Half and Half Cream or Milk, Eggs, Oil and Melted Butter; Add to the Flour Mixture and Stir With a Wooden Spoon Until Just Combined. |
|
6
Done
|
Mix in Canned Corn Niblets. |
|
7
Done
|
Transfer to Baking Dish. |
|
8
Done
|
Bake For 35 Minutes or Until the the Cake Tests Done. |
