I’ve had a container of cornmeal sitting in my pantry for a while (bought it to make dog biscuits for bruno), so I decided to use it to make a sweet cornbread for a girls lunch at my place. And with summer corn so ridiculously cheap (6 for $1) and sweet, I just had to incorporate freshly cut corn kernels into my cornbread.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- kernels cut from 2 stalks of corn — boil first, let cool, cut kernels off the cob with knife
In a large bowl, throw in all the ingredients and stir until combined!
Pour mixture into a medium-large casserole dish or cake pan. Bake in oven at 400 degrees for 20-25 minutes. And like any good southern Texas girl would do, I served my cornbread with honey (North Texas honey–you know, to help with allergies).