The Best Moist Sweet Cornbread Recipe

Name: The Best Moist Sweet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup sugar; 1/2 cup yellow cornmeal; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 pinch cayenne pepper (optional add in for heat); 1 1/4 cups half-and-half cream or 1 1/4 cups milk; 2 large eggs, slightly beaten; 1/3 cup oil (use vegetable or olive oil); 4 tablespoons melted butter; 1 (10 ounce) can corn kernels, well drained

Servings: persons

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 pinch cayenne pepper (optional add in for heat)
1 1/4 cups half-and-half cream or 1 1/4 cups milk
2 large eggs, slightly beaten
1/3 cup oil (use vegetable or olive oil)
4 tablespoons melted butter
1 (10 ounce) can corn kernels, well drained

1
Set oven to 350 degrees F.
2
Set oven rack to second-lowest position.
3
Butter an 8 x 8-inch square baking dish.
4
In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
5
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
Mix in canned corn niblets.
7
Transfer to baking dish.
8
Bake for 35 minutes or until the the cake tests done.

973

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 3/4 cup sugar, 1/2 cup yellow cornmeal, 1 tablespoon baking powder, and more.

Yes, The Best Moist Sweet Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Best Moist Sweet Cornbread

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