Sweet Cornbread

October 13, 2013

141

I could eat cornbread for breakfast, lunch, dinner, snack..... it really is good ANY time of the day. I've talked to lot of fellow bakers and have decided the two biggest complaints with cornbread are it's dry and gritty. I hope this recipe and the tips solve those problems for you. It goes perfectly with the Three Bean Chili or any warm dish you'll be making this Fall.

1/2 C. butter

1/2 C. sugar

2 eggs

3/4 C. cornmeal

1 C. flour

1 tsp baking powder

1/2 tsp salt

1 1/4 C. milk or buttermilk

* Take 1 TBL of the butter and put it in a 10" cast iron skillet, then place the skillet in the oven while it preheats. Put the cornmeal in a bowl with the flour, salt and powder and whisk together. In a separate large bowl, melt the butter (doesn't have to be completely melted- I just make sure it's soft enough to beat). Add sugar and beat until mixed well. Add the eggs and beat. Add the flour mixture and milk together and beat until all the flour is combined and everything is moist, but don't over mix. Bake at 400 for 15-17 minutes, or until a tooth pick comes out clean. Drizzle with honey.

Nutritions

Calories
221

Sodium
104mg
4% DV

Fat
11g
18% DV

Protein
4g
8% DV

Carbs
22g
7% DV

Fiber
1g
7% DV