Sunday, February 19, 2012

Sweet Cornbread


I'm pretty sure this is one of my recipes that breaks whatever "southern rules" I'm supposed to be following.  I love sweet cornbread.   I also prefer equal parts flour and cornmeal so that it isn't too "gritty".  Through my extensive research (read: google for less than 2 minutes), I apparently prefer cornbread that is more often found in the northern states and I'm okay with that.  It's better.  It just is.  A big piece of buttery cornbread dripping in honey...yes ma'am!

1 cup flour (I used self-rising because that is what is in the jar on my counter.)
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Throw it all in a bowl, whisk it up, dump it into a lightly sprayed cast iron skillet and bake it for 30 minutes at 400 degrees.  Enjoy! Which do you prefer? Sweet or unsweet cornbread?

11 comments:

  1. I'm a sweet cornbread kind of girl too. I don't like "real" southern cornbread at all! (I actually make Jiffy muffins whenever we have vegetable soup since they're sweeter and less "meal-y"). And in Mississippi, I would say that's definitely the minority.

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  2. Sweet for sure! Gorgeous photo per usual. I recently bought the 50 mm lens and LOVE it thanks to you!

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  3. I'm more of an unsweetened cornbread gal myself. Gorgeous photos - you've really turned into quite the photographer.

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  4. I'm so glad you shared this recipe. My husband and I both like our cornbread sweet but my mom & grandmother's recipes are both unsweet. I'll most definitely be trying this.

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  5. Thanks for the recipe... I loveee sweet cornbread!

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  6. It looks yummy! I've pinned it for later.

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  7. I'm with ya, lady! I'm a Southern girl through and through, but I LOVE me some sweet cornbread!!!

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  8. mmm. So yummy! I am definitely making this soon. The problem is I could eat the whole pan by myself. I am looking to register for a cast iron skillet like this one.. do you know what brand this one is? Or any brands similar that you would recommend?

    xoxo.

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    1. This skillet is Lodge. It's a pretty common brand and you can get them at World Market and Cracker Barrel. I think this one is the 10.5". :)

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  9. You inspired me today to come back and comment on this post (I'd instagrammed/tweeted a photo and pinned it, but I never feel like I have anything worthy of commenting!). I made this recipe a couple of months ago and it was AWESOME. I may have even eaten the leftovers for breakfast...
    I've tried tons of recipes but never thought I'd find one as good as Jiffy. My search is definitely over. Dad even said it was the best piece of cornbread he'd ever had--which is a huge compliment! Although, in the interest of full disclosure, I did grease my skillet with bacon fat :)

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    1. I am SO glad that you all like it so much! I love to hear back after people have made things from my blog to see how they liked it. Some people don't like sweet cornbread (I personally love it) but I am so glad that this one worked for you and your dad loved it! :)

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