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.
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.
Pre-heat the oven to 400ºF.
Pour the flour into a large mixing bowl.
Add the cornmeal.
Then the white sugar.
And the brown sugar for a smoky sweetness!
Next the salt goes in.
Baking powder for leavening.
And mix, mix, mix the dry ingredients until they are all combined.
Pour in the milk, egg and half-and-half. Don’t stir just yet.
Then pour in the melted butter. Almost done, I promise.
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.
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.
Cut the warm bread into wedges and serve with a generous pad of warm butter. Yum.
- ODE = a lyrical poem
- COMPILATION = an assembled collection of things
- AGONIZE = undergo mental anguish