I hope everyone had a happy 4th of July. We had a fantastic evening. We hosted a cookout at our house with my family and it was so much fun. If you aren’t following me on Facebook or Instagram, following along so you can see some fun pics from the night. I’m going to toot my own horn here, I made an awesome fire in our fire pit (a first for me!) so we sat around and roasted some marshmallows. I also enhanced the deck decor with some lights, which I’ve wanted to do for a while, and finally went ahead and did it. It was seriously so nice to sit outside and watch some neighborhood fireworks. Though we’re all exhausted today and it makes me so happy to have leftovers available to heat up for an easy lunch. For dinner we made some burgers, hot dogs, grilled chicken, mac and cheese, and some salads a whole lot of snacks and this cornbread. I’ve made a muffin version before that is really good, I mean it is an Ina Garten recipe, but sometimes you want something a little less sweet. This was perfect for that. It’s absolutely delicious. The recipe calls for frozen corn, so it’s a great way to use up that bag that’s probably sitting in your freezer. If you’re lucky and have left overs this is the perfect breakfast treat too. You can just heat it a bit, spread on some butter, and thoroughly enjoy your breakfast. It’s super kid friendly too. Although mine was so tired by the evening he refused dinner and ate only pretzels and lemonade. It’s so quick to whip up I literally used one bowl…and a pot to melt the butter and incorporate the wet ingredients, but seriously little fuss.
- Preheat oven to 400 degrees F. Spray an 8x8 baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together and set aside.
- Melt butter in a saucepan. Remove from heat and add in the oil, buttermilk, and eggs. Whisk together to combine.
- Add the wet ingredients to the dry ingredients and mix until all of the ingredients are combined. The mixture will be lumpy. Add in the frozen corn and mix to incorporate.
- Add the batter to your prepared baking dish and bake for 27 minutes or until the top if golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for about 15 minutes.
Recipe from Two Peas and Their Pod.