For tonight’s cornbread, I decided to try something new. It went together super-fast and baked-up into a lovely, moist cornbread that went perfect with steaming bowls of chili.
Creamed Corn Cornbread
Adapted from Tiny Test Kitchen
3/4 cup cornmeal
1/4 cup flour
3/4 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 egg, lightly beaten
1/2 cup milk
1/2 cup creamed corn
Preheat oven to 375. Stir together cornmeal, flour, baking powder, salt and sugar. Form a well in the centre of the dry ingredients and add egg, milk and corn. Stir together until just combined. Pour into a prepared (sprayed or buttered) 8″ pie pan or 8×8″ baking dish, and bake for 25 mins, or until a skewer inserted in the centre tests clean. Cool for 5 mins before cutting. Serve warm.
relish 