This cornbread is sweet moist, tender and delicious. It will soon be your go to cornbread recipe.
Some people say that if you truly are a southerner then you eat your cornbread with little to no sugar. I think that is a bunch of bologna. I think there are bunch of us southerners who love to make our cornbread on the sweet side. In fact we prefer it.
My case in point, I brought some sweet cornbread to work and it got devoured. No complaints. I did do a unofficial survey and found that all the people in my office prefer sweet cornbread. I am not sure if they said that because at the time they were eating my sweet cornbread or what. Even Monkey girl liked it and she hates everything.
I also baked it in my trusty Cast Iron pan. It makes the edges and bottom kind of crispy and golden brown.
Sweet Corn Bread
Ingredients:
1 cup yellow cornmeal
1 1/4 cup all purpose flour
1 cup granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 stick butter softened
1 1/4 cups milk
1/8 cup vegetable oil
3 large eggs
Directions:
Preheat oven to 350
Measure flour and cornmeal into a large bowl. Add sugar baking powder and salt.
Place softened butter into a stand mixer and mix on high 2 minutes. Place dry ingredients in the stand mixer. and combine with butter. add milk, oil and eggs mix on medium for 2 minutes. Pour batter into pans and bake 30-45 minutes. For muffins check around 20 minutes.
Peace be with you,
Veronica
