Saturday, February 1, 2014

sweet cornbread.

This cornbread recipe is sure to blow your mind. It is sweet, dense, moist, cake-y, and delicious.  I tweaked it just a bit- I cut the amount of sugar in half and I didn't separate the eggs. It still tasted good so I call that a success. 

We loaded our cornbread with cinnamon sugar butter (Land O'Lakes makes it and it is my favorite) and enjoyed a bowl of potato soup with it. As the source of this recipe says, it would be a perfect side to any meal though. 

  • 4 eggs
  • 1 cup milk
  • 1 tsp. vanilla
  • 3/4 cup butter, melted
  • 1 cup cornmeal
  • 2 cups flour
  • 3/4 cup sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt

  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease an 8x8 pan.
  3. In a medium-size mixing bowl, combine eggs, milk, vanilla, and cooled melted butter and stir.
  4. Mix in cornmeal, flour, sugar, baking powder, and salt, stirring to incorporate - but do not over mix.
  5. Pour into your pan and bake for 35-45 minutes. Check with a toothpick to make sure it is cooked through.

Recipe Credit: High Heels & Grills

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