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Since I baked my first cornbread, for my first Thanksgiving dinner ever, this recipe became a staple in my kitchen. A classic Southern cuisine dish, my children love it with honey for breakfast, and I like it as a side dish with lentil soup.
More from MamásLatinas: Super easy Latin corn dishes (RECIPES)
Embedded content: http://www.youtube.com/watch?v=x2D3iBL3K6I
Golden Sweet Cornbread
Ingredients:
1½ cups cornmeal
1½ cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 egg, lightly beaten
1¼ cups sour cream
1 cup milk
⅓ cup corn oil
1 cup corn kernels, fresh or frozen
Preparation:
- Preheat oven to 375°F.
- In a bowl, mix the dry ingredients.
- In a separate bowl, mix the wet ingredients.
- Combine the dry and wet mixes, then fold in the corn kernels.
- Pour into greased baking pan and bake for 35 minutes.
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