Prep time: 10 mins; Cook time: 24 mins; Total: 45 mins
Yield: 9- inch cornbread; Serving size; 8 servings
2 cups yellow or white cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar (this is optional. cream-style corn will add desired sweetening)
1 cup buttermilk
3 large eggs
15 ounces cream-style corn
4 tablespoons melted unsalted butter
Cooking spray (to grease baking pan)
Step 1: Make sure to have all ingredients ready and within reach. Grease a 9-inch square baking pan with cooking spray. Preheat oven to 425°F
Step 2: Mix the dry ingredients, including cornmeal, flour, baking powder, soda, salt, and sugar, in a large bowl. Ensure they mix properly.
Whisk the buttermilk and eggs together in a different bowl. Add the cream-style corn and melted butter, and then stir properly.
Step 3: Mix the wet and dry ingredients together and stir appropriately until it just blends. Then, carefully transfer the mix to the greased baking pan.
Step 4: Transfer pan and contents to preheated oven and bake for 25 minutes. When done, cornbread will turn golden brown and spring back when lightly touched.
Step 5: Take out bread from the oven, serve warm or cool for everyone to enjoy