My Favorite Cornbread

I did not grow up with cornbread and did not inherit a legacy of making it. My family, however, really loves cornbread, especially when it is a bit sweet and rich. I have been making cornbread off and on for over 20 years, and have settled on the following recipe as my favorite way to make it.

I am not a stickler for making cornbread from scratch, and in fact I use Martha White Yellow Cornbread & Muffin Mix to make this recipe below. I did try the recipe on the back of the package, but for me it’s a bit bland. If you’re a cornbread purist you might think the standard recipe is correct. However, my family likes our cornbread a bit sweet and rich, and so I like to doctor up the recipe.

The first major change I made was to add whole corn to the recipe. This adds a good deal of texture as well as some nutrition. The second major change I made was to use heavy cream, which adds a good deal of richness.

This cornbread tastes great completely on its own or with butter and honey. I also frequently serve alongside a BBQ dish or chili whenever I make those. You can also use this as a stuffing base for a special dinner, like a stuffed holiday turkey.

This cornbread tastes amazing — in my opinion a perfect balance of yellow corn flavor, sweetness, and texture. I would love to hear your thoughts on this recipe!

Ingredients

  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 1 cup heavy cream
  • 1 1/2 cup yellow corn meal enriched plain
  • 1 cup all purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup frozen thawed corn

Instructions

Heat oven to 450 degree.

Spray 8-9 inch square baking pan with non-stick spray. Line the pan with parchment paper. Cut the paper to fit. Spray the parchment paper lightly with cooking spray.

Place eggs, sugar, and oil in a mixing bowl. Beat all ingredients well with a handheld mixer. Add heavy cream and mix well.

Next, add corn meal, flour, baking powder, and salt to the cream mixture. Mix all ingredients together until nice and smooth. Fold in the thawed corn.

Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean. This will take around 20-22 minutes.

Let the bread cool 15 minutes before cutting into serving pieces.

Makes 16 pieces

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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