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Sweet and Buttery Cornbread

This Sweet and Buttery Cornbread recipe uses real kernels of cream corn for an unbelievably delicious bread to go with your favorite soup.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Bread, Side Dish
Cuisine: American
Keyword: corn bread, kid friendly
Servings: 8
Calories: 439kcal
Author: Carrie Ypma

Ingredients

  • ½ cup I Can't Believe It's Not Butter
  • 3/4 cup Sugar
  • 2 Eggs
  • ½ teaspoon Vanilla
  • 1 - 12 oz Evaporated Milk Can
  • 1 - 8.25 oz Cream Corn Can
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 1/2 cup Flour All-Purpose
  • 1 cup Yellow Corn Meal

Instructions

  • In a large mixing bowl, beat together I Can't Believe It's Not Butter and sugar until creamy.
  • Add eggs, vanilla, evaporated milk and cream corn. Beat for a few minutes or until well blended.
  • Mix in baking powder, salt, flour and yellow corn meal.
  • Lightly grease an 8 x 8 pan with I Can't Believe It's Not Butter.
  • Pour the batter in the pan.
  • Bake at 350 degrees for 45-55 minutes or until a toothpick comes out clean.
  • Cool in the pan for 10 minutes. Serve warm.

Nutrition

Calories: 439kcal | Carbohydrates: 62g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 367mg | Potassium: 395mg | Fiber: 3g | Sugar: 25g | Vitamin A: 701IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 2mg
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