Cake-Like Cornbread
So moist and delicious! Great to serve with soup or chili. Bet you can’t eat just one piece!
Cake-Like Cornbread
Print RecipeIngredients
- ¾ cup unbleached flour
- ¾ cup cornmeal
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup salted butter, melted
- ¼ cup honey
- ¼ cup sugar
- 1 cup whole milk (do not use 2% or skim)
- ¼ cup sour cream
- 2 eggs, lightly beaten
- 1 cup fresh or frozen and thawed corn kernels (You may also use canned whole corn, drained well)
Instructions
- Preheat oven to 400 degrees.
- Generously grease a 9 x 9 inch square baking pan, set aside.
- In a medium bowl, stir together flour, cornmeal, salt, baking soda, and baking powder.
- In a large bowl, whisk together melted butter, honey, and sugar. Using a whisk or large fork, blend in milk, sour cream and eggs and until smooth. Add dry ingredients and whisk just until mixture is blended. Do not over-mix.
- Fold in corn kernels.
- Pour into prepared baking dish.
- Bake for 18-23 minutes or until the top is set and a cake-tester inserted in the center of the bread comes out clean.
- Cool slightly before serving.
Notes
If you use an 8 x 8 inch baking pan, you will need to bake it a little longer.
Servings: 9
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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