March 5, 2011

Sweet Cornbread

Cornbread is wonderful, isn't it?  I sure like it, but what happens when you want to eat cornbread and you're out of honey to go with it?  Still good, but not nearly as great...unless you made this recipe.  This one is sweet enough on its own that you don't even need the honey.  It's delicious the way it is!  Don't believe me?  Make it yourself and see.

Sweet Cornbread
(adapted from "Golden Sweet Cornbread" on

1 cup all purpose flour
1 cup yellow corn meal
1/3 cup white sugar
1/3 cup brown sugar
1 tsp salt
1 Tbsp baking powder
1 egg
1 cup milk
1/3 cup oil (if yours is too crumbly, try adding a bit more oil to hold it together)

1. Preheat oven to 400 degrees (F) and grease a 9-inch round cake pan or an 8x8 square casserole dish.  (If you're going to make muffins instead, grease the muffin tins and reduce cooking time to 15 minutes.)
2. In a large mixing bowl, combine flour, corn meal, white sugar, brown sugar, salt, and baking powder.  Stir in egg, milk, and oil until well combined.
3. Pour batter into prepared dish and bake for 20-25 minutes or until a toothpick comes out clean from the center.
4. Slather on some butter and enjoy your glorious cornbread creation.

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