Food > Recipe Directory > Courses/Meal Type > Bread > Corny Cornbread
Corny Cornbread Recipe
Corny Cornbread
The jalapeño adds a bit of heat.
Ingredients
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) yellow cornmeal
- 2 tbsp (30 mL) granulated sugar
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 egg
- 1/2 cup (125 mL) milk
- 2 tbsp (30 mL) vegetable oil
- 1 cup (250 mL) cooked corn, canned or frozen, thawed
- 2 tbsp (30 mL) minced fresh jalapeño peppers
Preparation
Preheat oven to 350F (180C).
Line bottom of 8 inch (2 L) square baking pan with parchment paper. Grease or spray sides with non-stick spray.
Combine flour, cornmeal, sugar, baking powder and salt in large bowl.
In another bowl, beat egg, milk and vegetable oil together. Stir in corn and jalapeño pepper. Pour liquid mixture into dry ingredients and stir until moistened (batter will be thick). Scrape into pan.
Bake 15 to 20 minutes or until toothpick inserted in centre comes out clean. Cool on rack for 10 minutes, then remove from pan to cool completely.
- Serving(s)
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