On the dinner menu tonight is pulled pork and whenever I make that I always make cornbread to go along with it. As soon as I started mixing the ingredients I thought of my motherin-law Vera, who LOVES my cornbread. The funny thing about it is that it didn’t seem like that long ago when she said that she didn’t like cornbread,” never have, never will”. My husband kept insisting that she would change her mind once she tried mine. And she did .The same thing went for brussel sprouts, but that’s another recipe. The reason she never liked cornbread was that it was too dry, and I agree with her on that. I can’t stand dry cornbread either. This version is very moist and a little sweet. You can always add some minced jalapeno pepper or red pepper to this if you like, both are nice additions. We love to have this with a little butter and some honey- it is so fantastic! So if you’re like my mother-in-law and don’t like cornbread, please try this recipe . I guarantee that you will change your mind. I’m sure my husband is biased but he says it’s the best cornbread he has ever had.
Preheat your oven to 425 F. Grease an 8×8 inch pan.
Whisk the wet ingredients together in another bowl:
3/4 C buttermilk
1/2 C milk
1 can (398 ml) creamed corn
2 tbsp canola oil
Add the wet ingredients to the dry ingredients and stir until just moistened.
Pour the batter into the pan and spread evenly.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and it is golden brown on top.
Serve hot with butter and honey.