I found this recipe on my trip to NC and it has been around for generations. This is what many grew up with the only cornbread they ever had. I found it to be a little more cake-like because it’s very light and sweet with a touch of cinnamon. But oh my how wonderful it is!
Be prepared to love this – it does have corn in it. Chewy bits of corn and the unexpected cinnamon that adds to the sweetness and flavor.
It can be made a cake pan or as muffins. But always with lots of butter melting over the hot pieces!
2 cups flour
1 1/2 cups yellow cornmeal
1 1/2 cups sugar
1/2 cup brown sugar, packed
1 cup oil
1 teaspoon vanilla
One 15-ounce can whole kernel corn, undrained
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
3/4 teaspoon baking powder
Preheat oven to 350 degrees. Coat a 9×13 oblong pan or two 9 inch cakes pans with vegetable cooking spray.
In a large bowl whisk together the flour and cornmeal. Set aside.
To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, undrained corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible).
Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans – or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.
( Rub the top while it’s hot with butter…just ’cause!)
This freezes great, too. Just wrap tightly with plastic wrap and then foil and freeze.