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Sweet Cornbread – By Request

January 19, 2017 by Lori 6 Comments

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Sweet cornbread feature image

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

Ingredients for making 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

Mixing the sweet cornbread batter with the upright mixer

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.

  1. Put all of the dry ingredients in a bowl and whisk to mix.
  2. 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!

Sweet cornbread batter in a cast iron skillet

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.

Baked sweet cornbread in a skillet

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.

Baked sweet cornbread in a skillet with a piece on a spatula

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.

Sweet cornbread piece on a plate topped with melted butter

Yeah,  that melted butter thing…ahh….

Enjoy, everyone.

Here’s to you, Bob!

Sweet cornbread feature image

Sweet Cornbread - By Request

Lori
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 12 servings

Ingredients
  

  • 1 cup cornmeal
  • 1 cup flour
  • 2/3 cups sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup oil
  • 3 tablespoons melted butter
  • 1 tablespoon honey
  • 2 eggs beaten
  • 1 1/4 cup buttermilk

Instructions
 

  • 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.

Notes

You can use a greased square cake pan in place of a cast iron skillet. If so, you may need to add a couple of minutes to the cooking time.

Thanks for sharing!

Filed Under: Breads, Sides Tagged With: Bread, Butter, Buttermilk, Canola Oil, Comfort Food, Corn Meal, Eggs, Flour, Honey, Sweet

Previous Post: « Esfirras (Lebanese Sfihas)
Next Post: Chili Lime Honey Grilled Salmon with Asparagus »

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Comments

  1. Janel says

    January 19, 2017 at 8:30 pm

    That looks amazing Lori!! Love the photography!!
    http://www.mymaynewardrobe.com

    Reply
    • Lori says

      January 20, 2017 at 8:04 am

      Thanks, Janel. That was a new lens. I’m still getting used to it. 🙂

      Reply
  2. Karen Jessen says

    January 22, 2017 at 11:10 pm

    On this cold and stormy day I decided to make some vegetable soup (whatever we have in the fridge kind) and your cornbread. Wow! What a hit. My grandson (8 yrs old) said he’s never had cornbread before and after eating two large portions we told him that it will be difficult to top this experience. Thanks Lori!

    Reply
  3. Lori says

    January 23, 2017 at 8:16 am

    Comments like yours make my day, Karen! Happy that your family enjoyed it and thrilled to hear that your grandson liked too. It has always warmed my heart to watch kids enjoy something I prepared with love, so I lived a little vicariously through your telling. “Whatever’s in the fridge” soups are the bomb! Thanks so much for sharing with us!

    Reply
  4. Robert Pipkin says

    January 25, 2017 at 12:16 am

    Lori
    Thanks you i am so humble and honor that u would even consider thinking about my taste buds you made my day. Not only are you agreat cook but a tireless worker at the gym glad were friends.

    Bob -lift someone else up u lift yourself up !

    Reply
    • Lori says

      January 25, 2017 at 8:47 am

      Aww, Bob! See you again soon!

      Reply

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