A simple and yummy cornbread, which is gluten-free adaptable.
Preheat the oven to 350 degrees. Butter a loaf pan or a 9″x9″ baking pan. In a bowl, stir together the first 5 ingredients until blended.
In another bowl, beat together the remaining ingredients until blended.
Add the dry ingredients and stir with a wooden spoon until the mixture is blended. Do not over mix. Spread into the pan and bake for 25 – 30 minutes or until the top is golden. Cool and cut into squares.
Delicious with Honey Butter: Mix equal parts of room temperature whipped butter with honey. Add a pinch of salt if desired. Use immediately or refrigerate and scoop with a cookie scoop next to each wedge of cornbread.
For a sweeter cornbread: adjust the sugar to 2/3 cup.
For stuffing, you can substitute the fresh corn for 1/4 cup chopped pecans.
If using as a topping: Omit the fresh corn kernels.