Cornbread is a beloved Southern treat that offers a great deal of versatility. We like to keep it simple and enjoy the sweetness of Seal the Seasons farm-fresh corn. But if you want to add a kick, you can create your own variation with additions like green chilis, cheese, or bacon. Either way, this cornbread recipe pairs well with any hearty meal, such as BBQ or a bowl of chili. It's also great on its own, or with a little butter.
1 Cup Seal the Seasons Sweet Corn (thawed and drained well)
1 Cup Flour
1 Cup Cornmeal
1 Tbsp. Baking Powder
1/2 Tsp. Salt
1 Cup Half-and-half
2 Eggs (beaten)
1/4 Cup Butter
1/2 Cup Sugar (optional)
Preheat oven to 400 F.
Grease a 9 x 9-inch baking dish.
Sift together the flour, cornmeal, baking powder, and salt.
In a separate bowl, combine the half-and-half, eggs, butter, and sugar.
Add the liquid ingredients to the dry ones and mix just until the flour is moistened. Fold in the corn, being careful not to overmix the batter (overmixing will result in a tough, less fluffy texture).
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.