Best Moist Cornbread Recipe, if you like sweet cornbread, this is the recipe for you!
- 1 cup regular cornmeal minus 1 tablespoon with
- 1 tablespoon baking powder
- ½ cup all-purpose flour and
- 1 tsp baking powder
- 2 ½ cups grated cheese (part cheddar, part Mozzarella)
- 1 onion, finely chopped
- 2 eggs
- 341mL tin regular corn with
- 1 tablespoon whipping cream
- ¼ cup milk, or more to reach batter consistency
Preheat oven to 350°F / 175°C
Mix the dry ingredients together.
You could put some green pepper or jalapeños in too if that's your style.
I usually add green onion, but we were out.
Then add the rest of the ingredients and mix well.
Play with the milk to get it to be sort of sloppy but not runny.
I topped ours with chili powder.
Bake in a 9"x11" baking tray and bake for an hour or until a skewer comes out clean.
Delicious with butter or a nice thick gravy.
Prepared, tried, and tested Corlea Smit from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
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Amount Per Serving Calories 2293Total Fat 119gSaturated Fat 62gTrans Fat 3gUnsaturated Fat 43gCholesterol 673mgSodium 4022mgCarbohydrates 214gFiber 17gSugar 17gProtein 105g
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Why did my cornbread fall apart?
If you’re finding that happening, then there could be a couple of different reasons your cornbread recipe is crumbling: The kind or amount of flour you’re using. Try experimenting with less flour or a different brand to see if that helps with your cornbread consistency. Too much cornmeal.
How do you know when cornbread is ready?
Wrong Flour Measurements Can Cause Bread to be Raw Inside
Spooning flour can make it become too tightly filled and can cause your dough to be too wet. If your dough is too wet, it will give you a center of bread that doesn’t bake properly. When measuring your flour, you should use the scoop-and-sweep method.
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