sweet cornbread recipe
When making chili, the sidekick is usually cornbread. But I’ve not been successful in making a cornbread recipe, until now. I have discovered the problem. I like sweet corn bread. My husband likes cornbread. After trial and error, I’m finally happy to share with you this homemade cornbread recipe. I think it tastes pretty delicious when made in cast iron.
Do you love cast iron pans? I love cooking in my cast iron pans. You CAN make this if you don’t have cast iron, it probably won’t be as crispy.
Here’s what you need to do, to make a delicious cornbread.
1 cup flour
1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
1 stick melted butter
3 1/2 teaspoons baking powder
1 cup milk
1 cup corn (can use cream of corn if desired add additional cooking time)
Preheat your oven to 400F.
In a bowl, add the flour, cornmeal, sugar, salt and baking powder. Mix together. Add the melted butter and mix.
Add the egg and milk and incorporate. Then add the corn in last and stir.
Butter up your #9 cast iron zealously. Be generous and make a mess. This is how you get a crispy crust on the outside.
Pour the mix into the cast iron pan and bake for 25 minutes, or until the toothpick comes out clean.
IF you put in creamed corn, you may need around 15 minutes additional cooking time.
Serve and enjoy.
What do you like to serve with your sweet cornbread?