Sweet cornbread, the base of a good, hot bowl of pinto beans (even better with fried potatoes, definitely NOT to be confused with french fried potatoes - we'll go there later), served as a side for any Southern meal, and the starch in your Thanksgiving stuffing, or dressing, depending upon which side of the Mason-Dixon line you're from...
1 C All-Purpose Flour
1 C Yellow Cornmeal
1 T Baking Powder
½ t Baking Soda
½ t Salt
2 Eggs, beaten
1 C Heavy Cream
¼ C Melted Butter
½ C sugar (may be omitted if you don't like it sweet, or aren’t Southern)
1 C Sweet Corn, fresh, thawed or canned (drained well)
*For a Cowboy alternative, add +/- 1 C Chopped Jalapenos or Green Chiles to taste
Preheat oven to 400°F. Thoroughly grease baking dish or cast iron with cooking spray, lard or bacon grease.
In large mixing bowl, sift together Flour, Cornmeal, Baking Powder, Baking Soda and Salt.
In medium mixing bowl, combine Eggs, Heavy Cream, Butter and Sugar.
Add wet ingredients to dry ingredients and mix just until the flour is moistened, no more than ten to fifteen seconds.
Fold in Corn (and peppers, if you choose), being careful not to overmix batter or your cornbread will be tough.
Pour batter into your prepared pan and bake immediately.
Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan.