Super Moist Cornbread

 

This is a super easy recipe to make and is also super moist.

The fun part is adding or switching ingredients to make it to your liking.

Sometimes I add red bell peppers; sometimes, I use jalapeños.  I even fold in a cup
or two of shredded cheddar cheese.  This recipe is certainly that flexible.

Don't want to slice it, then scoop it!  Yes, turn this recipe into a casserole by spooning
out a serving onto your plate.  

My friend Monica likes to entertain.  One night she was hosting a "Mexican" theme dinner.  
I took this recipe and made Cornbread Donuts.  They were a fun way to serve and eat.  They 
also looked for pretty on the buffet counter.  

Ingredients:
1 cup (158 g) cornmeal
1/2 cup (136 g) Linda's All Purpose flour 
1 tsp psyllium husk
3  tsp baking powder
1/8 tsp salt
1/2 cup sugar
1 can creamed corn (I used Glory Skillet Creamed Corn)
1/4 cup sour cream
2 large eggs, beaten
1/4 c oil
1/4 cup diced red bell peppers
2 TBS jalapeño, chopped fine (optional)
1 cup shredded cheddar cheese, packed

Directions:
1.  Preheat oven to 350 degrees
2.  Spray a large 8 x 12 baking dish or cast iron pan with cooking spray on the bottom and along the sides.
3.  Add cornmeal, flour, psyllium husk, baking powder, and salt in a large mixing bowl.  Mix well.
4.  Add sugar, creamed corn, sour cream, beaten eggs, oil, and peppers in the same bowl.   Mix well.  If you add cheddar cheese, you can fold it in now.
5.  Add the batter to the baking dish or cast iron skillet and spread evenly across the dish with a spoon.
6.  Bake in the oven for approx. 30-35 mins.  You will know cornbread is done by sticking a toothpick in the center of the cornbread, and the toothpick comes out clean.  Remove from oven and cool on a rack.

Topping Ideas:  Honey, butter, sour cream, scallions

To Make Donuts:  Spoon or Pipe the batter into the cavities in a non-stick donut mold. Wet fingertips to smooth the batter in the mold.  Bake for approx. 13-15 mins, or until the donuts are done.