Buttery Cornbread
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It’s the quiet before the holiday bustle – though for most of us home chefs, we’re already busy planning out our menus and holiday decor. While we plan our Thanksgiving menus, I always like to keep things simple and easy to make ahead so there’s less to do on the big day. That’s where this delicious corn bread comes in!
It’s super simple and actually might even taste better the next day, rather than being eaten immediately after being served (though it’s great that way too!), which makes it the perfect candidate for pre-Thanksgiving day cooking. When served fresh, this buttery cornbread is crumbly and moist; but when served after cooling, it’s truly something spectacular. Just heat it back up and pour on the butter – because calories don’t count during the holidays!
Buttery Cornbread
Equipment
Ingredients
- 1 cup flour
- 1 ¼ cup yellow corn meal
- 1 cup milk
- 1 egg whisked
- ½ cup butter 1/4 cup melted, 1/4 cup for greasing & serving
- ½ cup sweet corn canned or fresh
- 1 tablespoons baking powder
Instructions
- Preheat the oven to 400 F. Grease a bread pan or 9×9 square pan with butter. Melt 1/4 cup of butter until just liquefied.
- In a large bowl, whisk together the flour, corn meal, baking powder and salt. Stir in the sweet corn kernels. In a smaller bowl, beat together the egg and milk then pour into the dry ingredients.
- Pour the batter into the greased pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Dot the top of the bread with the remaining butter so that it melts into the bread.
- Serve hot OR let cool overnight (covered, but not refrigerated). Just prior to serving reheat the bread in the oven at 350 F for 8-10 minutes – until it's warmed through but isn't piping hot. Enjoy!
