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Categories:
yellow cornmeal flour sugar sugar salt baking powder cayenne pepper milk yogurt butter oil eggs corn corn Niblets
Viewed: 45 - Published at: 9 months agoIngredients
- 3 cups yellow cornmeal
- 1 cup flour
- 14 cup sugar, plus
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons baking powder (yes, 2 tablespoons, semi-heaping!)
- 12 teaspoon cayenne pepper (optional)
- 1 cup milk
- 1 cup plain yogurt (can use low-fat)
- 14 cup butter, melted
- 13 cup oil
- 4 large eggs, beaten
- 2 cups creamed corn
- 1 12 cups canned corn niblets, well drained (I just use one whole can)
Method
- Set oven to 400 degrees.
- Butter two 8 x 8-inch baking pans.
- In a bowl comnine cornmeal, flour, sugar, salt, 2 tablespoons baking powder and cayenne (if using).
- In another bowl combine milk, yogurt, melted butter, oil and eggs; whisk until well combined, then add into the flour mixture with a wooden spoon JUST until combined.
- Stir in creamed corn and corn niblets; mix to combine.
- Transfer the mixture between the two baking pans.
- Bake for about 40-45, or until the cornbread test done.
- Delicious!
