Making cornbread from scratch won’t be any harder or won’t take you much longer than out-of-the-box cornbread. Try making this once and you will start to see the possibilities of adding all sorts of great things in your cornbread like cheddar cheese, or roasted poblano peppers.
536 per serving
- 1 cup unbleached all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1/4 teaspoons salt
- 1/2 teaspoons baking soda
- 1/2 teaspoons baking powder
- 1 stick unsalted butter, melted
- 2 eggs, beaten
- 1 cup canned creamed corn
- 1/2 cup heavy cream
Heat the oven to 400 degrees. Place all the dry ingredients in your stand mixer mixing bowl.
In a separate bowl, lightly beat all the wet ingredients, except the creamed corn.
Turn your mixer on to low with the dry ingredients. Slowly pour in the wet ingredients and mix until fully incorporated. Then, add in the creamed corn and mix for about 30 seconds.
Pour the mixture in a buttered small loaf pan.
Bake in the oven for about 30 minutes, until the toothpick comes out clean. Let cool for about 10 minutes and slice.