Hi Dol-fans! I’m Ashanda and I’m in the kitchen today to tell you how to whip up one of my all-time favorite side dishes, cornbread! It’s quick and easy to make and very delicious. As a kid growing up my mom would make sweet cornbread with dinner because her family was from the south and it’s a favorite southern dish. My cornbread is going to be a little different than what you might be familiar with, thanks to my best friend Shawna. Today I’m going to make it homemade and I’ll be adding actual corn kernels into the mix! Ready to get started?

Now before I start, I’m going to make sure I have all the ingredients needed:

• ¾ cup yellow corn meal
• 1¼ cup white flour
• 3 teaspoons baking powder
• 1-teaspoon sea salt
• ¼ cup sugar
• ¼ cup melted butter
• ¾ cup skim milk
• 1 egg
• 1-cup cream style corn (liquefied in blender)
• Great, all of the ingredients are here so I’m able to get cookin’!

I’m going to start by combining the corn meal, flour, baking powder, salt and sugar in an large bowl and mix all my dry ingredients well with a spoon. Next, beat an egg in another bowl and then add the cream style corn, milk and melted butter all together and mix these ingredients well. Before I move on to the next step I’m going to pre-heat my oven to 375 degrees so that it can be nice and toasty.

Next, I’ll pour my liquid mixture in with my dry ingredients, mixing until the flour is just moistened. Make sure you don’t mix the ingredients too much because this is what makes the cornbread moist and fluffy.

Finally, I will be greasing my dish and baking the cornbread. I suggest using an 8 in. square glass dish. Also, I try to watch my figure so I use a low-fat cooking spray to grease the dish. Once the dish is thoroughly coated, I pour the ingredients in evenly and place it in the oven for 25-30 minutes.

When removing from the oven, be very careful! Let the cornbread cool for about 20 minutes and presto! Delicious cornbread!

I hope you enjoy this recipe and enjoy the cornbread as much as I do. Now I’m going to dig in. Mmmm!! Thanks for checking out my recipe, Dol-fans.

Cheers,
Ashanda