Wednesday, October 23, 2013

Sweet Cornbread

All week long I've been hearing the weather forecasters talk about how cold it was going to be towards the middle of the week.  I was in denial. It's just October! Much to my dismay, I woke up to a gray, dreary day--again.  Last night before bed I figured I should probably pull something out of the freezer to heat up for dinner tonight.  I went with pinto beans that I made in the crock pot a few weeks ago.  I know, Mom.  You never thought you'd see the day. I can't just eat beans though.  In fact, the ONLY reason I eat beans is so that I can eat corn bread.  I like my corn bread sweet and have spent my entire life eating Jiffy (which is delicious).  Lately though, the texture has been disappointing so I went on a search for a corn bread recipe that was a bit fluffier.  I found it with this recipe at  This particular author says it comes from Steph's Kitchen but after searching for a few minutes unsuccessfully, I gave up.  This corn bread is sweet, buttery and oh-so-moist (I hate that word but really don't know another one that describes this particular recipe so well.  I need a thesaurus.)  It only takes a few minutes to throw together and best of all you only dirty one mixing bowl! So, without further adieu, I introduce my new go-to sweet corn bread recipe!


1/2 cup corn meal
1 1/2 cup flour
1 tbsp baking powder
1/2 tsp salt
2/3 cup sugar
1/3 cup oil
3 tbsp melted butter
1 tbsp honey
1 1/4 cup milk
2 eggs, beaten


Preheat oven to 350 degrees.  Mix corn meal, flour, baking powder, salt and sugar in a mixing bowl.  Add oil, butter, honey, milk and eggs.  Pour into a greased 8 inch baking dish.  Bake for 35 to 40 minutes.

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