Cornbread is any quick bread containing cornmeal, popular in Native American cuisine as well as in Greek, Portuguese, and in Turkish cuisine. They are usually leavened by baking powder.
- 1 cup regular cornmeal minus 1 tablespoon with
- 1 tablespoon baking powder
- 1/2 cup all-purpose flour and
- 1 tsp baking powder
- 2 1/2 cups grated cheese (part cheddar, part Mozzarella)
- 1 onion, finely chopped
- 2 eggs
- 341mL tin regular corn with
- 1 tablespoon whipping cream
- 1/4 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
I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and review please, and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare
- Serving Size: 10
- Calories: 2293
- Sugar: 17
- Sodium: 4022
- Fat: 119
- Saturated Fat: 62
- Unsaturated Fat: 43
- Trans Fat: 3
- Carbohydrates: 214
- Fiber: 17
- Protein: 105
- Cholesterol: 673
Keywords: moist cornbread recipe, best cornbread recipe