I have never been overly fond of cornbread. I think it's a texture thing. It always seems dry and gritty to me, and the flavor is a bit boring. So I started fiddling around with the ingredients until I came up with this recipe. This makes the most wonderful, moist, sweet cornbread ever.
Now I'm a fan!
Sweet Southern Cornbread
1 3/4 cups flour
2/3 cup sugar
2/3 cup cornmeal
1 Tbs baking powder
1/2 tsp salt
1 cup milk or buttermilk (buttermilk is better!)
2 large eggs
1 teaspoon vanilla
1/3 cup vegetable oil (or coconut oil)
3 Tbs butter, melted
1 cup creamed corn
2/3 cup sugar
2/3 cup cornmeal
1 Tbs baking powder
1/2 tsp salt
1 cup milk or buttermilk (buttermilk is better!)
2 large eggs
1 teaspoon vanilla
1/3 cup vegetable oil (or coconut oil)
3 Tbs butter, melted
1 cup creamed corn
Preheat your oven to 350°. Grease an 8 inch square pan.
First off, if you're not sure what coconut oil is, it looks like this:
I found mine with the other oils in my grocery store. At room temperature it is a solid, so I melt it in the microwave to use in this recipe. It adds a little something yummy to the flavor of the cornbread, so in my opinion it's better than using canola or vegetable oil. But I digress. . .
In a large bowl combine the flour, sugar, cornmeal, baking powder, and salt.
OK, for the record, I too am wondering why on earth I decided to mix yellow ingredients in a yellow bowl - not great for pictures! Live and learn.
In a separate bowl combine the milk, eggs, oil, melted butter and vanilla and mix well.
Add the wet ingredients and the creamed corn to the flour mixture and stir just until blended.
Again, what's with the yellow bowl - sheesh!
Pour into your greased pan and bake for 45 - 50 minutes or until light golden brown on top. A toothpick poked into the center should come out clean.
Wait! That's a 9x13" pan and my directions said to grease an 8" square pan - what the heck!
My bad. Clarification - my family of six loves this cornbread, so I always double my recipe and bake it in a 9x13" pan for 50 - 55 minutes. That way we have some leftovers to enjoy for breakfast or lunch the next day. Soooooo:
Single recipe as listed above = 8" square pan baked 45-50 minutes
Double recipe = 9x13" pan baked 50-55 minutes
Are you confused yet? Hope not.
When it's done, let it cool for 15 minutes then slice and serve.
We love it with butter and honey.
ps. that coconut oil is a GREAT treatment for your hair and skin too :)
ReplyDeleteoh and another truly southern thing too is let the leftover cornbread sit out and in the morning cut it into tiny squares, stuff it in a mug and pour a little milk over it and eat up - so yummy.