|Nutritional Guidelines (per serving)|
|Servings: 9 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
One of the easiest ways to jazz up a basic cornbread is by adding sweet corn—whether it's canned, frozen or cut straight off the cob.
Fresh corn is best if it's in season, but frozen is nearly as good. Just let the corn thaw and then drain thoroughly. Canned corn also works in a pinch—again, drain it thoroughly before mixing it into the batter.
Click Play to See This Cornbread Recipe Come Together
- 1 cup all-purpose flour (sifted)
- 1 cup yellow cornmeal
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 2 eggs (beaten)
- 1 cup half and half
- 1/4 cup butter (or shortening, melted), plus extra for greasing the dish
- 1/2 cup sugar (optional if you prefer unsweetened cornbread)
- 1 cup sweet corn (fresh, thawed, or canned; drained well)
Gather the ingredients.
Preheat oven to 400 F. Thoroughly grease a 9x9 baking dish.
Sift together the flour, cornmeal, baking powder, and salt.
Combine the half and half, eggs, butter (or shortening) and sugar.
Pour the batter into your prepared pan and bake the cornbread immediately.
Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan.
Serve and enjoy.
- You can mix up the dry ingredients and the liquid ingredients and hold them separately for a few hours. But once you've combined the dry with the wet it's best to pan and bake as soon as possible.
- When greasing your baking pan, don't do it too early, or the shortening can melt and pool at the bottom of the pan. Moreover, you don't need to flour your baking pan: butter, shortening or plain cooking spray is sufficient.
- To add a bit of zest to your cornbread, stir in 1 or 2 finely diced fresh green chiles (such as Anaheim or poblano) or about 1/4 cup of canned diced green chiles.
- You can also use malted bacon fat in place of some or all of the butter. But make sure you're starting with pure white bacon fat, not the brown or black burnt residue from your bacon skillet. For that matter, crumbled bacon would also be a welcome addition to this recipe.
- If you want to make muffins instead of a square cornbread, they'll cook more quickly, so start checking them after 18 minutes or so. When the edges pull away and a toothpick comes out dry, they're done.