Texas Toast Cornbread | Plain Chicken

By cindyandmojo

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 Tbsp sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup heavy whipping cream
• 1/4 cup canola oil
• 1/4 cup honey
• 1 (11oz) can Mexicorn, drained
• butter, for grilling baked bread

Details

Servings 8
Adapted from plainchicken.com

Preparation

Step 1

Preheat oven to 400 degrees. Lightly grease a 9-inch loaf pan.

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Whisk in cream, oil and honey. Stir egg mixture into the dry ingredients just until moistened. Stir in Mexicorn.

Pour into prepared loaf pan. Bake 40-50 minutes or until a toothpick inserted near the center comes out clean.

To serve, cut bread into slices. Melt butter in skillet. Fry bread in butter until golden brown on both sides.

Cooked by Steph & Eaten by Tadd

This recipe is such a good idea. Love the sweet touch. My momma would shake her head "no" to sweet cornbread, but sometimes even she would add a drop of syrup on hers. No sugar in it though. I may have to try this with some soup. We are getting a cold front. It will be down to the low 80's! :-)

Looks wonderful. I've got to give this a try. I love cornbread in any variation.

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