Cornbread is one of my husband’s all time favorites. He grew up calling it Johnny Cake, a term I had never heard, but one which now is common in our home, too. He loves it with soup, or with chili, or with baked beans, or just smothered with butter and honey. It took a while for me to come up with a recipe that we both loved, because truth be told, I am not the biggest cornbread fan. It can be gritty and crunchy (why crunchy?) and lack depth and texture… but this recipe is so good. It’s light and fluffy but dense, sweet but not too sweet, delicious! A cornbread that my whole family loves! We go through batch after batch of this… yum!
- 2 cups stone-ground cornmeal
- 2 cups flour
- 1 cup sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 cups milk, at room temperature
- 1 ½ sticks butter, melted
- 2 eggs, slightly beaten
Preheat oven to 400 degrees. Grease a 9×13 baking pan, or 20 muffin cups. Combine the dry ingredients in a bowl and mix well. Combine the milk, butter and eggs and gently stir into the cornmeal mixture.
Pour the batter into the baking pan or muffin cups (about 2/3 full). Bake for approximately 25 minutes for the pan or 20 minutes for the muffins… until the top is lightly browned.
Look for our post tomorrow for the perfect complement to this yummy cornbread and a fantastic fall meal!
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