Buttery Melt-In-Your-Mouth Sweet Cornbread |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is wonderful warm out of the oven with syrup :) Ingredients:
2/3 cup butter, softened (no subsitutes) |
3/4-1 cup sugar |
3 large eggs |
1 2/3 cups half-and-half cream or 1 2/3 cups milk |
2 1/3 cups all-purpose flour |
1 cup yellow cornmeal |
1 tablespoon baking powder |
1/2 teaspoon baking powder |
1 teaspoon salt |
1 cup canned corn niblet, drained and coarsley chopped |
Directions:
1. Set oven to 400 degrees F (set oven rack to second-lowest position).
2. In a medium bowl cream butter with sugar.
3. In another bowl whisk eggs with half and half cream or milk.
4. In a small bowl combine flour, cornmeal, 1 tablespoon plus 1/2 teaspoon baking powder and salt; add to the creamed mixture alternately with egg mixture.
5. Mix in chopped corn.
6. Transfer to prepared baking pan.
7. Bake for about 25-27 minutes or until cake tests done.
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