Wednesday, January 23, 2013

Sweet Cornbread

I am usually a non sweet cornbread kind of person, but occasionally, I love a good cake-like sweet cornbread. Sometime last year a new restaurant opened up near our house. They gave each table a basket or bread including a sweet cornbread. Every other week my son asks to go there just for the cornbread. So, I finally found a recipe to try out and it was a huge hit with my six year old. As I type this post I'm actually eating it out of the pan with a fork. Please don't tell. Just try this recipe and it won't disappoint. 

Sweet Cornbread
from the country cook

2 Tablespoons honey
1 egg
4 Tablespoons butter (melted)
1/2 cup milk
1/2 cup water
1/2 cup sugar
1 cup yellow corn meal
1 cup all-purpose flour
1/2 Tablespoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F. Spray 8x8 baking dish with nonstick spray. In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water. In a another bowl, combine all your dry ingredients: sugar, corn meal, flour, baking powder and salt. While whisking wet ingredients, slowly add your dry ingredients to your wet until all combined. Batter may be a little lumpy. Pour mixture into greased 8x8 baking dish. Bake for 30 minutes, or until the middle is set and a toothpick comes out clean when inserted into the middle.

1 comment:

Alison said...

I love sweet cornbread, can't wait to try this!


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