Sweet Cornbread

Sweet Cornbread

Makes 10-12 servings

Ingredients

• 3 cups all-purpose flour
• 1 1/2 cups yellow corn meal
• 2 tablespoons baking powder
• 1 1/2 cups sugar
• 1 teaspoon salt
• 1 can whole sweet corn kernels + 1/2 cup (for topping)
• 2/3 cup melted unsalted butter
• 2 teaspoons vanilla
• 4 eggs
• 2 1/2 cups buttermilk or *sour milk (*measure evaporated milk to almost 2 1/2 cups and add 1 1/2 tablespoons white vinegar, let stand 2 minutes and stir)

Instructions

1. Preheat oven to 375’F. Prepare a 9”x13”x2” rectangular pan, preferably teflon coated (or you can also make this as sweet corn muffins using medium size cupcake tins).
2. In a large mixing bowl, sift together flour, baking powder, salt and sugar. Then mix in the yellow corn meal and whole sweet corn kernels. Set dry ingredients aside.
3. In another bowl, combine all the wet ingredients; melted butter, vanilla, eggs and buttermilk or sour milk and beat until homogenous.
4. Pour the buttermilk mixture over the flour-cornmeal mixture and briefly mix. Batter should be lumpy as any quick bread batter should be (to have a tender and light quick bread/muffin/pancake/waffle).
5. Sprinkle 1/2 cup reserved sweet corn kernels on top. Bake for 40-45 minutes or until when a toothpick/cake tester inserted in the center comes out clean. Serve warm.

Content and Image by Jeannie Maristela-Gust