Super-moist cornbread. Sweet, but not too sweet. Goes great with chili.
1 1/3 C all purpose flour
1 C yellow corn meal
1/4 C granulated sugar
4 t baking powder
1 t salt
1 C sour cream or plain yogurt
3 eggs, beaten
1/2 cup (1 stick) melted butter
16 oz can creamed corn
Mix all the dry ingredients together and stir well.
Mix in the remaining ingredients and pour into greased 9x13 baking dish.
Bake at 375 degrees for 35 minutes or until lightly browned.
Stir in the following before baking:
8 ounces grated sharp cheddar cheese
3 green onions, sliced (both white & green parts)
1/3 cup chopped, pickled jalapenos (or mild banana peppers for less heat)
2 ounce jar chopped pimentos, drained
The Johnson Family Cookbook