Homemade Corn-Cornbread Recipe

This homemade corn-cornbread recipe is a classic American favorite that is perfect as a side dish or for serving with chili. Made with a combination of cornmeal and flour, this corn-cornbread is moist, flavorful, and has a slight sweetness that pairs perfectly with the natural sweetness of the corn. It's quick and easy to make, requiring just a few simple ingredients and minimal prep time. Serve it warm with a pat of butter for a comforting and delicious bread that will leave everyone asking for seconds.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup canned corn kernels, drained

Directions

1. Preheat the oven to 400°F (200°C). Grease a square baking pan or a cast-iron skillet with butter or cooking spray.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir well to combine.
3. In a separate bowl, whisk together the milk, melted butter, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the canned corn kernels.
6. Pour the batter into the prepared baking pan or skillet.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
9. Cut into squares or wedges and serve warm with butter.

Interesting Facts