Let’s talk comfort food. Our recipe for homemade corn bread is comfort food in a pan. It will go perfectly with some home town BBQ and a beer. I know you have tried cornbread before, what makes ours so special you ask? Why don’t you try out this recipe and find out! Let us convert you to the rich moist cornbread that we enjoy all the time. Maybe too often if thats a thing…
Weirdly enough cornbread was something I hated as a kid. I think it was something with the grittier texture that cornbread has that didn’t sit right to the refined palate of an eight year old. Thankfully we all grow up, and now it is one of my absolute favorites. It is practically a guilty pleasure for me because I have no self control when it comes to how many pieces I have.
This is a fun recipe because it is a little different than most other cornbread recipes. we use a can of creamed corn in the recipe which gives it that extra bit of sweetness and moistness that isn’t as common when it comes to corn bread recipes. It will be a great addition to the old recipe box. Perfect for bringing to a pot luck or a BBQ, it is a family classic without being the same old boring thing.
- 2 1.2 cup flour
- 1 1/2 cups yellow corn meal
- 3/4 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 15 ounce can of creamed corn
- 1/2 cup olive oil or vegetable oil
- 2 eggs
- 1 cup or more milk you may use more or less milk
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In large bowl, add all dry ingredients mix to combine.
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Add oil, eggs, and creamed corn. Mix well.
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Add milk 1/2 cup at a time mixing well after, until batter is consistency thick pancake batter.
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Grease 9 x 13 inch pan. Pour cornbread into prepared pan. Bake in preheated 400 degree oven for 30 minutes. Test for doneness. Tooth pick inserted should come out clean. Bake additional time if necessary.
Out of all the many great things about this recipe I am happy to report that you don’t need to know any tips or tricks to make this all turn out. The only variable comes in the form of how much milk is added to the batter. You want the corn bread batter to be about the thickness of thick pancake batter. That means is should blob off your spatula not run off. You can adjust the level of milk you add in order to reach this consistency, remember the age old rule: you can always add more, but you can’t take any out. So start slow with adding the milk and you will do great!
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