…and I answered.
My kids love cornbread. I crave it certain times…not often. But when I crave it I have to make it. I had a go to recipe and I couldn’t find it. Dinner was on the stove, vegetables steaming, red beans and rice boiling, fish cakes rolled up and floured ready for frying and I didn’t have anytime to search for that dang recipe.
Hello Allrecipes.com and thank you. Thank you for supplying me with an endless list of cornbread. The “eenie meenie miny mow” game had to come into play. Oh.. and the fact that I had to pick something that I already had the ingredients for.
Golden Sweet Cornbread
adapted from: Allrecipes.com
1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup white sugar and 1/3 cup brown sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1/3 cup melted unsalted butter
Preheat oven to 400 degrees.
Spray or lightly grease a 9 inch round cake pan.
Combine milk and cornmeal in bowl and soak for 10 minutes
In a large bowl, combine flour, sugar, salt and baking powder.
Stir in egg, butter and cornmeal/milk mixture until well combined.
Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
This recipe was well worth the kiddy game. It was a little sweet and of course my little ones loved that. It also didn’t help that I drizzled honey on it when it came out the oven. Oh yeah… it was good. Almost too good… I practically annulated it while frying the fish cakes.
If you like a less sweet cornbread I do recommend cutting the sugar in this one. If you like a dryer cornbread then I do recommend you don’t try this one at all. This will be my new staple cornbread recipe. Now that I have noted that.. any bets the old one will show up?