Eric's Kickin' Cornbread - Sweet, Salty, and Satisfying
Ingredients
- 1 cup all-purpose flour (the glue holding this masterpiece together)
- 1 cup yellow cornmeal (the star of the show)
- 1/3 cup white sugar (for the sweet tooth)
- 1/3 cup light brown sugar (for that caramel-y depth)
- 1 teaspoon salt (to keep things balanced)
- 3 1/2 teaspoons baking powder (we want fluffy, not flat!)
- 1/3 cup butter (melted and slightly cooled (golden goodness))
- 1 egg (beaten (the binding buddy))
- 1 cup whole milk (creamy and dreamy)
- 1/4 cup sweet corn kernels (a little surprise in every bite)
- Sugar in the raw (for that crispy, golden top)
Instructions
- Preheat the oven. Set it to 400°F. Your kitchen is about to smell amazing.
- Cornmeal meets milk. Measure the cornmeal and stir it into the milk. Let it sit for 10 minutes. This gives the cornmeal time to soften up and do its thing.
- Mix the dry stuff. In a large bowl, whisk together the flour, white sugar, brown sugar, salt, and baking powder. Think of this as the dry team huddle.
- Combine wet and dry. Beat the egg into the milk and cornmeal mixture, then stir in the melted butter. Pour this wet mix into the dry ingredients and stir until just combined. (Lumps are okay; overmixing is not!)
- Add the extras. Pour the batter into a greased 9-inch round or square baking pan. Gently press the sweet corn kernels onto the surface, making sure they’re evenly distributed. Sprinkle the top generously with sugar in the raw for a little crunch.
- Bake to perfection. Pop it in the oven and bake for 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. (Resist the urge to dive in immediately.)
- Cool and serve. Let the cornbread cool slightly, then slice and serve warm with honey butter. Or eat it plain—it’s just that good.
Notes
Want to kick it up a notch? Add a pinch of cayenne or some chopped jalapeños to the batter for a spicy twist. Or throw in shredded cheddar for a cheesy upgrade. Make it your own!