My mum made this cornbread all the time when we were growing up and now I make it quite a bit as well. It slices perfectly, is really moist and is
a little different from other cornbread because it is filled with corn kernels.
Our dog Brinkley loves it too:)
1 ¼ cups unbleached flour- plus extra for
dusting the pan
1 ¼ cups cornmeal
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
½ cup melted butter
1 cup milk
1 cup frozen corn, thawed
- Preheat the oven to 350 degrees. Butter and flour a 9 X 5 inch loaf pan.
- In a large bowl thoroughly combine the flour, cornmeal, sugar, baking powder, and salt.
- Beat the eggs in a medium-size bowl. Beat in the melted butter and milk. Pour into the flour mixture and stir just until evenly moistened. Stir in the corn. Scrape the batter into the prepared loaf pan.
- Bake 15 minutes. Lower the heat to 325 degrees and bake 1 hour more, or until a knife inserted in the centre of the bread comes out clean. Let the loaf cool in pan for 15 minutes before removing it. Cool on a wire rack until warm or at room temperature before slicing, at least 1 hour.
