2 1/4 C cornmeal
3/4 C all-purpose flour
2 1/4 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 C sour cream
1 can cream-style corn, 15oz
4 eggs
4 TBSP canola oil

Measure cornmeal into a narrow bow, perhaps 6" across. Cover with water, stir. Use JUST enough water to cover. Depress a large flat spoon into the middle of the cornmeal to remove any excess water. Allow to sit 30 minutes.

Mix it all together and bake in a greased 9x13 pan @ 375ºF for 40 - 45 minutes.

I made one tonight and sprinkled small diced onion, red pepper and parsley all over the top. It came out awesome!!! Most moist cornmeal I've ever made, everybody ate 2 - 3 pieces.

If you like sweeter cornbread try adding 2 TBSP of sugar and adjust from there.

Recipe came from here, I changed it for 9x13 and added soak the cornmeal step.

Shawn, My favorite CB reipe is Keri's Blue Ribbon CB. But I love the stuff and this sounds like it's def worth trying. Thanks for posting. I'll make it soon, with the butter though.

quote:

...I'll make it soon, with the butter though...

Yeah, I'll try the butter too, I just happened to be out so I used canola oil ... posted the recipe as made.