May 7, 2013



• 2 cups cornmeal, yellow or white
• 1 cup all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar, optional
• 1 cup buttermilk
• 3 large eggs
• 1 can (approx. 15 ounces) cream-style corn
• 4 tablespoons butter, melted

  1. Grease a 9-inch square baking pan. Heat oven to 425°.
  2. Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.
  3. Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.
NOTE:  I did mine as cornbread muffins and served with a  big pot of homemade chili!

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Chris Tilley said...

Visiting from the blog hop. Now I want corn bread and chili. That may have to go one the menu for next week although it is a little hot around here for chili right now.I

Lisa said...

This looks really good. I have been thinking about making cornbread lately. :-) Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. :-)