Recipe: Sweet Cornbread

Photo of Cornbread for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Sweet cornbread is an ODE to Summer.

I have made it one of my new goals to create a COMPILATION of simple, traditional, no-fuss, homemade recipes to which I can always refer back. Sweet cornbread was the first side dish I AGONIZED over, (I’m a self-confessed perfectionist and some recipes just don’t come easily) and I’m proud to report back that I’ve come up with a successful outcome. I think you’ll love this one.

Photo of Sweet cornbread ingredients for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/3 cup granulated sugar, 1/3 cup tightly packed light brown sugar, 1 1/2 tsps salt, 3 tsps baking powder, 1 egg, 1/2 cup milk, 1/2 cup half-and-half, 6 tbsps melted sweet cream butter.

Photo of preheated oven for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Pre-heat the oven to 400ºF.

Photo of flour for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Pour the flour into a large mixing bowl.

Photo of cornmeal for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the cornmeal.

Photo of white sugar for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Then the white sugar.

Photo of brown and white sugar for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

And the brown sugar for a smoky sweetness!

Photo of salt for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Next the salt goes in.

Photo of baking powder for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Baking powder for leavening.

Photo of dry ingredients for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

And mix, mix, mix the dry ingredients until they are all combined.

Photo of milk, egg and half-and-half for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Pour in the milk, egg and half-and-half. Don’t stir just yet.

Photo of butter for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Then pour in the melted butter. Almost done, I promise.

Photo of sweet cornbread mixture for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Mix everything until just combined. Then put down the whisk and walk away for 10 minutes to allow the mixture to thicken up a bit.

Photo of completed cornbread for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Place the mixture into a sprayed, 9″ round cake pan, bake for 20-25 minutes or until toothpick inserted comes out clean. Once done and cooled for 10 minutes, transfer the cornbread onto a serving dish.

Photo of sweet cornbread wedge for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Cut the warm bread into wedges and serve with a generous pad of warm butter. Yum.

Happy Summer,

Charis

  • ODE = a lyrical poem
  • COMPILATION = an assembled collection of things
  • AGONIZE =  undergo mental anguish

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