I've never been a big fan of cornbread - I always associate it with pinto beans, and I'm not a big fan of those. But it was a chilly chili day, and we were tired of the tried-and-true grilled cheese, so I opted for this substitute, modified from Recipezaar. And boy am I glad we did!
Thanks to the creamed corn, the final result was a bit softer than traditional cornbread. It was easier to eat it with a fork than with your fingers. But it still tasted good!
1 cup cornmeal 1/2 cup flour 1 tsp. baking powder 3/4 tsp. sugar 1/2 tsp. salt 1-1/2 cups reduced-fat buttermilk 2 large eggs, beaten until the yolks are broken 3 Tbsp. melted butter 1 can creamed corn 1 cup reduced-fat cheddar cheese Non-stick cooking spray Preheat oven to 400. Spray 8x8 glass baking pan with cooking spray.
Combine cornmeal, flour, baking powder, sugar, baking soda, and salt in a large bowl. In a separate bowl, stir together buttermilk, eggs, and melted butter. Add liquid mixture to the dry ingredients and stir.
Stir in creamed corn and cheddar cheese, and pour batter into baking pan. Bake for 30-35 minutes, or until toothpick inserted in the middle comes out clean.