Monday, September 19, 2011

Sweet Cornbread

OH MY GOODNESS! This is my favorite cornbread I've ever had! I always made boxed cornbread, but I have really, really, really been wanting to try making it from scratch. However, I have pretty high demands for cornbread; it has to be sweet, moist, it can't fall apart into dry crumbles in my hand, and it absolutely must have actual bits of corn IN it. I figured I'd have to make it a few times before I could piece together a recipe that I would approve of, but this time I got so lucky! This is my first scratch recipe of cornbread and it hit ALL the points on my checklist, and it exceeded my expectations for taste. I could eat the entire dish by myself! It tasted  kind of like that sweet corn cake that is commonly served with mexican food, but in bread form. This cornbread tastes as if that moist & buttery corn cake married sweet & soft corn bread. 

We've kind of had a couple cooler days down here in Laguna that already feel like the beginning of Fall. That always gets me so excited for cozy nights and fall baking! So I jumped on the opportunity to made a big pot of my sweet chili when Peter said that this cooler weather made him feel like chili and cornbread. This was also my big opportunity to try cornbread from scratch. If you're into sweet, moist, flavorful, perfect cornbread... this is something you might be interested in  (hehe, okay- maybe I'm biased :)

Recipe (one 8x8 baking dish): 
1 cup Flour
1 cup Cornmeal
1/2 cup Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 stick Butter, melted
1/4 cup Milk (sometimes I'll use Fat Free Half & Half if I have it around -not like this is a healthy recipe or anything, but anytime you can swap in healthier ingredients- even the smallest choices- make a positive difference :) lots of small changes add up to make a big change.)
1 large Egg
1 can Cream Style Corn

Preheat the oven to 400 degrees F. Mix the 6 dry ingredients in one bowl, and the four wet ingredients in another bowl. 
Dry Ingredients:
Wet Ingredients:

After your dry and wet ingredients are each mixed well, add the dry mix into the wet bowl just until combined. Do not over mix (supposedly overmixing can result in tough, dry, hardened bread). 

Pour Batter into a buttered or well oiled 8x8 baking dish: 

Bake at 400 degrees F for about 30 minutes. 

Enjoy with some meaty, sweet 'n spicy chili:

 Just look at how moist it is, and with those sweet little juicy bits of corn in it too! Mmm!

You can even make this recipe into corn muffins if you would like, but lessen the cooking time to about 18 minutes.

1 comment:

  1. This Cornbread was so delicious. I drizzled a little honey on it right after taking it out of the oven.... PERFECTION! It's definitely going in my recipe book! :D