This quick and easy Cornbread recipe is not only made from scratch but one you’ll want to make again and again.
This quick and easy Cornbread recipe is not only made from scratch but one you’ll want to make again and again.
1 C. all-purpose flour
1 C. yellow, white or blue cornmeal
2 to 4 Tbsp. sugar
1 Tbsp. Clabber Girl® Baking Powder
1/2 tsp. salt
2 eggs, beaten
1 C. milk
1/4 C. Crisco® Pure Vegetable Oil or All-Vegetable Shortening, melted
1 can Green Giant® Whole Kernel Sweet Corn, drained
Grease a 9 x 9-inch baking pan; set aside. In a large mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center.
In a medium mixing bowl combine eggs, milk, and oil. Add to flour mixture all at once. Stir just until moistened (batter should be lumpy). Add in drained corn and mix.
Pour batter into the prepared baking pan. Bake in a 425 F oven for 20 to 25 minutes or until golden brown. Cut into squares. Serve warm.
