Yes, I would eat this for dessert, or breakfast, or in fact for any meal. This cornbread is so moist with just a hint of sweetness. Add corn kernels to the batter and you’re all done with one vegetable serving for the day, and if you eat this for all your meals you’ll be getting all your daily vegetable servings. Don’t worry if your dietician doesn’t agree, they’re just jealous they have to stick to their low-carb diet.
Preheat oven to 400F, butter cast iron skillet, 9 in round or 8 in square pan.
Corny Corn Bread (makes 8-10 servings)
- 1/2 stick butter, melted
- 1 cup milk
- 1 egg
- 1 1/4 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup corn kernels ( canned, thawed, or fresh)
In a large bowl beat melted butter, milk, egg until well mixed. Add cornmeal, flour, sugar, baking powder, salt and corn kernels all at once. Stir until flour is moistened. Pour batter into pan and spread evenly. Bake 20 minutes until golden brown. Serve warm with butter and honey.