Moist Cake Cornbread

Ingredients

• 1/2 cup yellow cornmeal
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/3 cup granulated sugar
• 2 3/4 teaspoons baking powder
• 1 tablespoon cornstarch
• 2 eggs
• 1 15 oz can creamed corn
• 1 cup sour cream
• 1/2 cup unslated butter, melted, plus 1 tablespoon for greasing the pan

Directions

1. Preheat oven to 350°F, and grease an 8-inch square or 9-inch round baking pan with 1 tablespoon unsalted butter.
2. In a small bowl, whisk together the cornmeal, flour, sugar, baking powder, and cornstarch.
3. In a large bowl, whisk together the eggs, creamed corn, and sour cream. Add the melted butter, and whisk until smooth. Add the flour mixture, and whisk just until blended. Pur into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 minutes.

Attribution

The No Meat Athlete Cookbook by Matt Frazier and Stepfanie Romine