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Let Conrad Cook

Soft scoop cornbread

Written by

Conrad Kauffman

·

Rating: 5 out of 5.

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Recipe:

Cornbread so soft, you can scoop it with an ice cream scoop. This easy cornbread recipe goes perfectly with any BBQ dishes!

DRY ingredients:

  • 1 cup all purpose flour
  • 1 cup fine cornmeal
  • ⅓ cup white sugar
  • 1 ¼ teaspoon salt
  • 2 teaspoon baking powder

WET ingredients:

  • ⅓ cup melted butter
  • 1 cup milk
  • 1 egg
  • 14 ounces creamed corn
  • Step 1: Preheat the oven at 425°F with your loaf pan inside.
  • Step 2: Whisk all dry ingredients together in a large bowl.
  • Step 3: Pour in all wet ingredients and mix well.
  • Step 4: Pour the cornbread mix into the loaf pan and bake at 425°F for 25-35 minutes or until middle of the cornbread has just set. Let cool for 10 minutes. Enjoy!

Tips:

  • Buttering the sides and bottom of the loaf pan with prevent sticking
  • Broil the cornbread for one minute at the end for a crispy top
  • Add a tablespoon of butter on top while it is still hot for a nice glossy sheen

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