The Best Cornbread Ever

When I was a home-schooled child, we did a unit on The Little House on the Prarie. And we kept reading about cornbread. My mom got it into her head to try and find the perfect cornbread recipe; so for weeks she baked different types of cornbread until we happened upon this recipe and now we make nothing else. It is always moist (it's essentially cake) and perfect. Enjoy!

Ingredients:

1 1/3 cups yellow cornmeal
1 1/3 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1 Tsp. salt
3 eggs
1 can (15-16 oz.) cream-style corn
1 cup milk (any kind, I use almond milk) or buttermilk
1/3 cup butter, melted

Directions:

Preheat oven to 400 degrees, grease a 9x9x2 baking pan.

In large bowl, stir together cornmeal, flour, sugar, baking powder & salt.

In a medium-sized bowl, beat the eggs, stir in cream corn, milk, and butter until completely combined.

Stir the liquid ingredients into the dry ingredients until just blended. Pour into prepared pan.
Bake 40-50 minutes; or until the top is golden & toothpick inserted in center comes out clean.

Corn Pudding

My absolute favorite side dish of all time!

Ingredients:

1 3/4 cups milk
4 eggs
1 stick butter, melted
1 bag (20 oz) frozen corn kernels, or 2.5 cups fresh corn kernels
2 tablespoons sugar
2 tsp. salt
1/2 tsp freshly ground black pepper
Dash Tabasco

Directions:

In a small saucepan, heat milk and gently melt the butter. Allow this to cool for a bit while you beat the eggs and mash up the corn a bit. I usually do this by hand because I'm lazy like that. I just grab handfuls of corn and eggs and squeeze it through my palms. You want a bit of a rough texture. If using frozen corn, allow it to melt first in a colander. Mix all the ingredients together and partially puree it with an immersion blender. Place in a buttered 2-quart baking dish. Bake at 325 degrees for 1.25 hours. The top should be lightly browned.