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
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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. |
