This Super Moist Cornbread will change the way you eat cornbread forever!
Everybody has those certain things that just bug them. Things that are not right with the world. Things that should change! I’m not talking about politics or global warming. I’m talking about dry, crumbly cornbread.
I’m sorry, but it’s just not right. If you follow the recipe on the back of any cornmeal bag, you will get grainy cornbread that falls apart the second you touch it. Of course, you could buy a Jiffy Cornbread mix, which is a little better. But honestly, that cornbread is more like a cupcake. If you want to eat cupcakes with your Spicy Chocolate Chili, then by all means, use a mix. But if you want actual cornbread that is soft and tender and won’t disintegrate in your hands, then you must make this Super Moist Cornbread.
I experimented to develop this recipe, and I couldn’t be happier with the results. This recipe uses canned corn, plus some of the juice from the can. (That’s the secret). You can leave the corn out if you wish, along with the juice, but you’ll lose some moisture. Since we are trying to get as much moisture as possible, leave this out at your own peril! (No actual peril is involved. I’m just being dramatic).
For the recipe, you’ll just need your standard ingredients: cornmeal, flour, sugar, salt, baking powder, milk, eggs, and vegetable oil. Then you add your canned corn along with some of the juice, and you’ve got the most delicious, soft cornbread you’ve ever had.
This is a great side to have with the aforementioned Spicy Chocolate Chili (in fact, you can see it in the background of the pictures on that post), Maple Butter Acorn Squash, and The Best Darn Beans You Will Ever Eat (one of my most popular recipes of all time!)
So if you want to right a wrong and make the world a better place, try this Super Moist Cornbread today!
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 Tbsp. sugar
- 1 1/2 tsp. salt
- 4 tsp. baking powder
- 1 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 1/4 cup of juice from a can of corn
- 1/2 cup canned corn drained
- Preheat your oven to 425 degrees F.
- Mix all the dry ingredients together in a medium-sized mixing bowl.
- Mix the wet ingredients into the dry ingredients, using a whisk to break up the egg.
- Stir in the corn.
- Pour into a greased 8x8 baking pan and bake for 23-25 minutes.
Hi there. I know this recipe was posted a while back but I was just wondering what the best way to substitute for the corn liquid would be. I was thinking extra milk or maybe water?
Melissa Howell says
Hi Rachel. I would choose milk over water. Let me know if you try it and how it turns out!