Classic Cornbread
Back to Recipes & MoreIngredients
- 2½ cups (313 g) all-purpose flour
- 1 cup (164 g) yellow cornmeal, fine
- 2 tsp (10 g) baking powder
- 1 tsp (6 g) salt
- 1 tsp (5 g) baking soda
- ⅓ cup (76 g) unsalted butter, melted and cooled
- ¼ cup (63 ml) canola oil
- ¼ cup (54 g) Redpath® Golden Yellow Sugar (packed)
- 2 eggs
- 1 cup (250 ml) whole milk
- ¾ cup (188 ml) sour cream
- 1 cup (160 g) fresh kernels from 1 cob of corn or frozen corn
Instructions
Step 1
Preheat oven to 400°F (205°C). Grease a 13x9-inch pan or a 10” cast iron skillet.
Step 2
In a large bowl, combine flour, cornmeal, baking powder, salt, and baking soda. Whisk together until well combined.
Step 3
In a separate bowl, whisk the melted butter, canola oil, and Redpath® Golden Yellow Sugar together until combined.
Step 4
Whisk eggs into the wet mixture.
Step 5
Add milk and sour cream, whisk until fully blended.
Step 6
Pour the wet ingredients into the dry ingredients, gently fold together until a few flour streaks remain.
Step 7
Fold in the corn kernels, making sure they are evenly distributed.
Step 8
Pour the batter and smooth into the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the centre of the cornbread comes out clean and the top is golden brown in colour. Let cool before slicing.
