We love us some good cornbread. Sweet but not too cakey, moist and full of corn kernels. We've just discovered that adding a can of creamed corn to your cornbread makes a quick and easy, go-to recipe. This is a great addition to your Thanksgiving feast or simply to serve with a fantastic bowl of chili.
Rating: Truly 1/2 assed
Here's what you need and how you do it
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup canned creamed corn
1/2 stick butter or margarine, melted
1 large egg
Preheat oven to 400 degrees. Grease an 8x8 baking pan or muffin tins. Whisk all ingredients together and stir until just blended.
Bake about 20 minutes, or until cornbread begins to turn golden and toothpick inserted in the center comes out clean.
For a printable version of this recipe, click here.