October 18, 2016
Comfort Food, Dinner, Side Dishes,
Vegetables, Corn, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Fall/Autumn, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Vegan, Make it from scratch, Flour, Kosher Dairy more
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"A great recipe for cornbread, I have it posted on another site with great reviews and comments on it. Hope you enjoy! This is more like a cake it's so moist and light, for some extra flavor, add in some green chilies, jalapeno pepper or shredded cheddar cheese, for a less sweeter taste reduce sugar to 1/2 cup"
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Butter an 8 x 8-inch square baking dish.
In a large bowl, mix together flour with sugar, cornmeal, baking powder and salt.
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. Using a spoon, mix in the corn. Transfer to baking dish.
Bake for 35 minutes or until the the cake tests done.
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