Wednesday, December 1, 2010

Delicious (Sweet) Cornbread

A couple weeks ago I posted my favorite chili recipe.  In our house, it's a given that if we're going to have chili, we're also going to have cornbread!  Not all cornbreads are created equal.  Some are more buttery in flavor and others are sweet.  One isn't necessary more superior than the other - it's merely a personal preference.  This recipe produces a cornbread that is both buttery and sweet.  It's delicious with a crunchy crust on top and moist and sweet in the middle.  I always have to give my daughter her cornbread after she's eaten everything else, otherwise she'll eat nothing but cornbread!  You can save quite a bit of money making your own cornbread versus buying a mix.

1/2 cup butter, melted
2/3 cup granulated sugar
2 eggs
1 Tbsp. vinegar combined with enough milk to make 1 cup (or 1 cup buttermilk)
1/2 tsp. baking soda
1 cup all-purpose flour
1 cup cornmeal
1/2 tsp. salt

Preheat oven to 375 degrees.

Mix melted butter and sugar.  Add eggs and blend well.  Combine buttermilk and baking soda; add to butter mixture.  Stir in cornmeal, flour, and salt and mix until few lumps remain.  Pour into a greased 8-inch square pan.  Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.

1 comment:

Jen said...

I'm trying this right now! I usually use the Albers box recipe, but it's not perfect. Buttery and sweet sounds good to me.

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