Recipe: Delicious Kelly's Moist Cornbread

Kelly's Moist Cornbread. This is my favorite homemade cornbread recipe! It is very moist thanks to a little oil added to the batter, and extra sweet thanks to some sugar and honey. This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge, perfect for dunking in a bowlful of chili.

You want the cornmeal to plump up and get soft and moist instead of gritty. Everyone will remark on how moist the cornbread is. You always can follow the directions on the box, but the muffins were really not that good. You can cook Kelly's Moist Cornbread using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kelly's Moist Cornbread

1. You need 1 cup of all-purpose flour.
2. You need 1 cup of yellow cornmeal.
3. Prepare 2/3 cup of white sugar.
4. It's 1 tsp of salt.
5. You need 3 1/2 tsp of baking powder.
6. You need 2 of eggs.
7. It's 1/2 cup of sour cream.
8. Prepare 1/2 cup of half and half (light cream).
9. You need 1/3 cup of vegetable oil.
10. Prepare 1 can of cream of corn (14.75 oz can).

Combine the butter, sour cream and sugar. This cornbread is moist, it is sweet, and it is so easy to make! The Best Cornbread Recipe I like to make this delicious cornbread for my family all of the time, especially in the winter served along side a warm bowl of Southwest Corn Chowder or Creamy Chicken Chili. It really is the best moist cornbread recipe!

Kelly's Moist Cornbread instructions

1. Preheat oven to 375°F.
2. Spray an 8x11" pan with cooking spray..
3. In a large bowl combine flour, cornmeal, sugar, salt and baking powder. With a wooden spoon stir in eggs, half and half, sour cream,vegetable oil and creamed corn..
4. Bake 30-35 min or until toothpick inserted in center of loaf comes out clean. Do not overcook..

This cornbread recipe uses buttermilk, another ingredient that lends itself to the moist texture. This takes the dry edge off of the cornmeal and gives it a. Homemade southern corn cakes just like Grandma used to make. Delicious crispy edges and tender, corn filled centers! My Grandma used to make them all the time.