super moist cornbreadCuisine: American, BakingDifficulty: Easy
People get particular about their cornbread. I grew up with Jiffy brand mix. My favorite cornbread is moist and slightly sweet. I especially like it when it has stuff in it – in this case, lots of fresh corn kernels. If you don’t have fresh corn, good-quality frozen works in a pinch. You can also try frozen roasted corn kernels for a little variation.
1 cup all-purpose flour
1 cup cornmeal
1 Tablespoon baking powder
1 teaspoon table salt
3/4 cup granulated sugar
1-1/4 cup milk (or milk equivalent)
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
1/4 cup neutral flavor oil (vegetable, avocado, grape seed)
1/4 cup (1/2 stick) unsalted butter, melted
2 ears of fresh corn, kernels cut from the cobs, OR 2 cups frozen corn kernels
- Preheat oven to 375 degrees F.
- Generously butter an 8x8x2 b baking pan.
- Whisk together all the dry ingredients in a large mixing bowl. Reserve 1 tablespoon for later.
- Combine the milk, eggs, vanilla, and oil in a 4-cup measuring cup or bowl.
- Add the melted butter to the liquids (stir while adding).
- Just before mixing everything, toss the corn kernels with the reserved tablespoon of dry ingredients.
- Make a well in the dry ingredients. Pour in the wet ingredients. Mix with a wooden spoon until mostly combined.
- Add the corn kernels and fold in just until the the dry ingredients are moistened. Do not over mix.
- Pour into the buttered baking pan.
- Place in the center of the center rack in the oven and bake for 45 minutes, turning the pan after the first 20 minutes.
- Test for doneness with a cake tester or toothpick. Should come out with moist crumbs, not wet batter.
- Remove to a cooling rack. Cool in the pan for the first 15 minutes then turn out onto a cutting board to continue cooling an additional 15 minutes before cutting (it will tear/crumble if you cut too soon).
- For a more savory variation, substitute tequila for the vanilla. Substitute a well-drained and patted dry small can of diced green chiles and 1 cup of grated sharp cheddar for the corn.