Tuesday, November 8, 2011

Cooking lesson: Sweet Cornbread

When the weather turns cool, I start baking.  There's nothing on a cold, dreary day like a nice pot of homemade chili and cornbread.  I have no idea where this recipe originally came from.  My mom has made it for years and I think she got it from one of my aunts.  I hope you'll like it as much as we do. :)

Sweet Cornbread
(Pretend this photo has flour and sugar.  My buckets are not photo worthy.)
1/2 cup butter, melted
1 cup sugar
2 eggs
1 1/2 cups flour
2 tsp baking powder
1 cup cornmeal
1/2 tsp salt
1 1/2 cups milk
Mix eggs and sugar.
(Yes, there are 4 eggs, I double the recipe for enough leftovers to eat some for breakfast the next day.)
 Add other ingredients.
 Mix together.
 Batter should be mostly smooth and about cake batter consistency.
 Pour into greased 9 x 13 pan.
 Bake at 375 for 25 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
Cut into squares. 
Best when served with honey butter, or if you really want, it is good just plain, too.
Store extra covered and eat it for breakfast the next morning.  I suppose you could try freezing extra pieces, but I've never tried that, so I'm not sure how well it would work.

Linking up here: 

Happy Go Lucky


Alexis Kaye said...

YUM! I will most likely be making this! and what a great idea for a blog! :)

Ashley from Sloanbook said...

YUM!!! THat seriously sounds SO good for dinner right now!!! I should try it out!!! :) I'm sure that batch was tasty!!! Have a good one!

Kara said...

I'm definitely going to have to make this soon! It looks delicious!! Thanks for sharing at Shine on Friday! I hope you'll join us again tomorrow.

Heath and Jessica said...

This wonderful recipe came from your Aunt Esther at least, so it was probably your Grandma Henry's. Esther put it in the Rigby 1st ward cookbook when we were just young girls, about 11ish. ( Or so my mom says.) This is the best cornbread recipe ever!!!