The Lord gave me this cornbread recipe which is my favorite oven cornbread! I just love this slightly sweetened cornbread topped with a rich and creamy butter in the mornings or topped with some jam, such as blueberry or mixed berries! Just delicious! You can also warm slightly the bread to enhance its unique flavor. Using yellow medium stone cornmeal makes this cornbread special and unique! Blessings!
You will need two large bowls for mixing all the wet and dry ingredients, a 9" x 5" inch nonstick loaf pan slightly grease or slightly sprayed with cooking spray to put the final batter and a small bowl for slightly beating the egg.
Mix all the dry ingredients in one bowl.
Mix all the wet ingredients in the second bowl.
Slightly beat the egg in a small bowl with a wisk and pour it with all the wet ingredients. Wisk them all together.
Bring together all the wet ingredients that have been wisked with all the dry ingredients. Mix them until forming a batter. Just mix them well.
Fold 1/2 cup of the unsalted corn kernels into the batter and mix well the whole batter. Like 4 times well mixed (I use a wooden spoon)
Preheat your oven at bake at 350 F.
Pour all the batter into the already prepared rectangular 9" x 5" inch nonstick loaf pan slightly grease or slightly sprayed with cooking spray. Try to include all the batter that is at the bowl using a rubber spatula.
Now all is ready to bake! Place your rectangular loaf pan with the batter in the middle of your oven and cook it at 350 F. for 1 hr. and 15 min. or until a toothpick placed at its center comes out clean. [You can keep an eye and start checking your cornbread after 60 min.] I use a timer and set it for 60 min.
After time is over take out your delicious cornbread and let it cool on its pan for around 45 minutes.
Yummy and delicious!! You can serve it as you like! Topped with some butter, jam, honey, some vanilla ice cream or just as it is! Blessings!