If you had mentioned cornbread to me a few years ago, I would have made the face of an infant who had just tasted lemon for the first time. Seriously! I despised the stuff. Then one day, we went a friends house and they served cornbread. To be polite, I took a small bite and to my surprise, I actually liked it! Hence my love for cornbread began. Over the last few years I have grown partial to the stuff, although I still despise the dry, coarse cornbread out there. I found this recipe and served it with dinner last night and I am convinced this is my new favorite! It went swimmingly with my vegetarian chili. To see the original recipe for this bread visit cooking on the ranch.
I am sharing this with my friends for Fiesta Friday! Go see what’s happening and join the party!
Linda’s Moist Cornbread Recipe
*I doubled the recipe and cooked in a 9″ by 13″ pan and it turned out beautifully!*
1 cup yellow corn meal
1 cup unbleached all-purpose flour
1/3 cup sugar
1 Tbs baking powder
1/2 tsp salt
2 large eggs — beaten
1 cup buttermilk (I used regular 2%)
3 Tbs canola oil
1 can corn — drained
1 cup shredded cheese — mexican mix (I omitted)
3 Tbs pickled jalapenos — diced (I omitted)
1. Preheat oven to 375. Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, whisk together the eggs, milk, and oil. Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in the corn, cheese, and pickled jalapenos.
2. Pour batter into a lightly greased 8-inch square baking pan. Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool a few minutes.