I try to go to the gym at least 5 days a week. Sometimes I even make it 6 days. But then other times I only make it 4 days. So I guess I average 5 days. That’s my story and I’m sticking to it!
Now, you’re probably asking why I’m talking about the gym when I should be talking about cornbread. Well, the gym has everything to do with posting today’s recipe for sweet cornbread. Because you see, my gym buddy Bob asked me to post a cornbread recipe. And Bob is a dear, sweet man, so I promised him a cornbread recipe, and here it is.
Bob tells me he is 72 years old, he is an ex pro basketball player, and a part-time motivational speaker. He chats everyone up at the gym, and says his wife tells him he works his mouth out more than anything when he’s there. How could I not post a cornbread recipe for Bob?
Besides, it is still soup and stew season! Let me tell you, there is nothing like a light, fluffy side of hot sweet cornbread with melted butter to accompany a bowl of savory soup or stew. It’s that yin and yang thing. And this recipe fits the bill. A cornbread that is a little sweeter than average, without being too sweet. Light as a feather, moist and crumbly.
So, without further ado, let’s get Bob his recipe!
let’s see what goes into making this sweet cornbread
This is an adaptation of a sweet cornbread recipe I found on food.com a while back.
I like to use equal parts cornmeal and flour. Many recipes call for a higher flour ratio, but I really like that corny taste.
And although normally I would substitute sour cream for the oil, for this recipe I prefer to substitute buttermilk for the milk. So I keep the oil. And a little butter. What can I say. You don’t want it to be dry, do you?
And the sweetness comes from both sugar and a little bit of honey. Makes sense. Bob’s a honey.
Trust me, these combine into a beautiful sweet cornbread that is not dense and heavy, but light and airy.
let’s see how we pull this sweet cornbread together
I’m going to be very detailed here so that I don’t lose you in this process of instruction. You ready? Here we go.
- Put all of the dry ingredients in a bowl and whisk to mix.
- Add all of the wet ingredients in and whisk just until combined.
Ok, ok…beat your eggs together a little before adding them. And, don’t over-mix the batter.
But that’s really it, folks!
I like to bake it in a well-seasoned cast iron skillet. First, because you know me. The more rustic the better. Second, because the pan is seasoned, I don’t need to grease it. But also because cast iron does a wonderful job of distributing heat, so I think it cooks a little bit faster and a little bit more evenly. If you prefer to use a square baking pan, grease it first and you might add a couple of minutes or so to the baking time.
Bake it just to a honey gold color, and until a toothpick inserted in the middle comes out clean.
To the sound of a Stevie Wonder song…
Isn’t it lovely? Isn’t it won-derf-ul? Isn’t it precious? Less than one min-nute old.
Sorry…the point is, don’t let it sit around getting old and cold.
Cut into that baby while it’s hot. Cause you want your butter to melt and your mouth to feel the warmth while you taste that gorgeous corny sweetness.
Yeah, that melted butter thing…ahh….
Here’s to you, Bob!
- 1 cup cornmeal
- 1 cup flour
- ⅔ cups sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup oil
- 3 tablespoons melted butter
- 1 tablespoon honey
- 2 eggs, beaten
- 1¼ cup buttermilk
- Preheat oven to 350°F.
- Combine the dry ingredients in a bowl and whisk to mix.
- Add the wet ingredients and whisk just until combined.
- Pour into a seasoned cast iron skillet.
- Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve hot.