The Best Moist Sweet Cornbread

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 pinch cayenne pepper (optional add in for heat)
• 1 1/4 cups half-and-half cream or 1 1/4 cups milk
• 2 large eggs, slightly beaten
• 1/3 cup oil (use vegetable or olive oil)
• 4 tablespoons melted butter
• 1 (10 ounce) can corn kernels, well drained

Recipe

• 1 set oven to 350 degrees f.
• 2 set oven rack to second-lowest position.
• 3 butter an 8 x 8-inch square baking dish.
• 4 in a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
• 5 in another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
• 6 mix in canned corn niblets.
• 7 transfer to baking dish.
• 8 bake for 35 minutes or until the the cake tests done.