Sweet Cornbread

It was not my plan to make cornbread this week, but I accidentally opened a can of creamed corn instead of whole kernel corn, and I couldn't let it go to waste.  Luckily, I found this recipe, and it's instantly become one of Biz's favorites.  I made them as muffins, but you could make it in a skillet or an 8"x8" pan. 

This cornbread is good because of how sweet it is, and the creamed corn makes it really moist.  This is very tasty, and it was pretty quick to throw together.  We'll be making this again. 

Sweet Cornbread

1 cup flour

1 cup cornmeal

1/2 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Preheat oven to 400.  In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.  In a separate bowl, combine the egg, sour cream, creamed corn, milk, and butter, and mix into dry ingredients until just moistened.  Pour into a greased muffin tin, and bake for 15-18 minutes.  Serve warm. 

1/4 cup sour cream

1 can creamed corn

1 egg, lightly beaten

1/3 cup milk

1/2 stick butter, melted