- 2 Cups milk
- 4 large eggs, lightly beaten
- 1/2 Cup melted butter
- 3 Cups flour, all-purpose
- 1 and 1/2 cups fresh corn kernels (about 3-4 cobs)
- 1 Cup sugar
- 3/4 Cups yellow cornmeal
- 2 Tablespoons baking powder
- 2 Teaspoons salt
Preheat the oven for 400 degrees F.
Whisk together eggs and milk.
In a separate bowl, combine all dry ingredients.
Mix the wet mixture into the dry mixture; do not over mix.
Add corn and melted butter and stir through.
Bake in a greased cast-iron skillet until it is golden in color, about 20 minutes.
Test with a toothpick in the center.
Once it comes out clean, the cornbread is done.
Other options for making this cornbread include using a baking sheet pan lined with parchment paper (12-15 minutes, turn halfway through cooking), or greased standard muffin tins (10-12 minutes).