Double Cornbread
This cornbread is my favorite. It's moist, and full of corn flavor. Double, because it's filled with creamed corn and cornmeal.
More at my blog The Alchemist.
Double Cornbread
makes one 9 inch square pan
adapted from a recipe from Mc Calls Cookbook
Ingredients
1 cup (150 g.) all purpose flour
1 cup (163 g.) yellow cornmeal
4 tsp. baking powder
1 tsp salt
1/4 cup (47 g.) sugar
2 eggs
1 cup (250 ml) milk
3 Tablespoons butter, melted
1 can 15 oz. (430 g.) cream style corn
Directions
Preheat oven to 425 Fahrenheit, 220 Celsius, Gas Mark 7. Grease a 9x9 inch square pan.
In a large bowl whisk the flour, cornmeal, baking powder, salt and sugar together, set aside.
In another large bowl, whisk the eggs, then add the milk, melted butter and corn. Add the flour mixture and stir only until the dry ingredients are moistened. Don't over mix.
Spoon the batter into the prepared pan and bake for 35-40 minutes. Or until it passes a toothpick test.
Serve warm with butter and honey.