The Best Moist Sweet Cornbread

A recipe we saved from Food.com, by Kittencalrecipezazz. The full recipe, with their photos and notes, is on their site.

Makes 16 squares  ·  Time 45 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 pinch cayenne pepper (optional)
• 1 1/4 cups half-and-half or milk
• 2 large eggs, lightly beaten
• 1/3 cup vegetable or olive oil
• 4 tablespoons melted butter
• 1 (10-ounce) can corn kernels, well drained

The short version

1. Heat the oven to 350°F with a rack just below the middle, and butter an 8-inch square pan.
2. Whisk the flour, sugar, cornmeal, baking powder, salt and cayenne in one bowl, and the half-and-half, eggs, oil and butter in another.
3. Stir the wet into the dry until just combined, then fold in the corn.
4. Bake about 35 minutes, until a tester comes out clean.

Food.comThe Best Moist Sweet CornbreadRead the original recipe