Wednesday, October 6, 2010

sweet cornbread

Having never ever tried eating or baking cornbread, i didn't really know where to start. I have a huge sweet tooth (in case anyone hadn't noticed) and figured i'd go sweet before savoury...of course! So i looked around for a recipe that jumped out at me, one that looked appealing and sounded appealing. I tend to look then read, it's amazing how over the years you can tell by the ingredients list what things might taste like!!

Sweet Cornbread
Recipe from Mel's Kitchen Cafe

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!).

Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

The baking time is spot on, the recipe is easy to make and simple to bake.

Overall a very pleasant first time experience with sweet cornbread.

I didn't make the honey butter to go with it and found it quite tasty by itself. Our 6 year old adored it and couldn't get enough!

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