Cornbread

¾ cup all-purpose flour
3 fluid ounces cornmeal
3 fluid ounces sugar
3 fluid ounces corn flour
3/4 tablespoon baking powder
1/4 teaspoon kosher salt
1/4 cup liquid or fresh eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
5 ounces shredded cheddar cheese
2 cups cream-style corn

Combine all dry ingredients and set aside.
Combine all wet ingredients and whisk until well combined.
Slowly add dry mixture to wet mixture until just combined.
Pour into greased pans.
Bake at 350 degrees until golden (25-30 minutes).

Makes one 9 x 12″ pan.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.