Sweet Cornbread
Sweet Cornbread
Cooking 101
Do you enjoy a piece of cornbread with your bowl of chili or soup? Here’s the recipe for you! Moist and flavorful with just the right amount of sweetness... Delicious and easy too! Can be made gluten free as well...
Sweet Cornbread
Yield: 9 – 12 pieces (8 x 8 pan)
Ingredients:
1 tablespoon unsalted butter
2 eggs
1 cup low fat milk
¼ cup canola oil
¼ cup granulated sugar
1 cup yellow corn meal
1 ¼ cup all-purpose flour (or gluten free flour)
1 tablespoon baking powder
1 teaspoon kosher salt
Optional: 1 cup canned sweet corn, drained
1 tablespoon jalapeño pepper, chopped
Garnish: Softened butter, honey
Equipment needed:
Medium mixing bowl
Dry measuring cups
One cup liquid measuring cup
Two cup liquid measuring cup or small mixing bowl
Fork
Measuring spoons
Wire whisk
Rubber spatula
8 x 8 inch baking pan
This cornbread recipe is super simple! My foods classes would prepare it in the grain unit and everyone loved the results. I believe the original recipe was in an old Better Homes and Garden cookbook from the 60’s. Many students commented that they preferred a sweeter flavor, so extra sugar became a permanent change in the original recipe. If teenagers can make this bread, so can you! Grab your mixing bowl and let’s start baking!
Preheat oven to 425 F.
This recipe uses the basics of baking quick breads! Measuring out your liquid and dry ingredients first and them combining them. Can’t get any easier than that! The key is not to over mix your ingredients to keep your final baked product light and fluffy. Begin with placing the tablespoon of butter in the 8-inch square baking pan and placing it in the preheated oven while you mix your ingredients. Beat the eggs in a 2 cup liquid measuring cup or small mixing bowl. I prefer using a measuring cup, as it makes the pouring of liquids less messy... more efficient too!
Liquids in this recipe include eggs, milk, oil and sugar. Yes... sugar! Sugar dissolves into the liquids and increases its’ volume in the ingredient ratio. Blend these four ingredients together well with a fork and set aside.
Now for the dry team! Place the flour, cornmeal, baking powder and salt in a medium mixing bowl. (I have made this recipe using gluten free flour for my daughter with amazing results too!) Using a wire whisk, stir well to combine until you have a homogeneous yellow mixture. Using the wire whisk, create a small well or hole in the middle for the liquids.
Almost finished! Now comes the mixing process... Add the liquids into the well of dryingredients and using a rubber spatula, slowly stir while scraping the sides. BE CAREFUL NOT TO OVER MIX! Will only take about 10 – 12 stirs to combine. Batter may seem a little lumpy, but as long as there are not huge chunks you’re good. If adding corn or jalapeño peppers, now is the time. Stir ONLY about 3 – 4 times more. Don’t want to over develop the gluten in the flour. Too much mixing will create a dense cornbread full of tunnels... You want a fluffy, light final product!
Now for panning. Remove the baking pan carefully from the oven with oven mitts or pot holders. Your butter should have melted. Swirl the pan to coat the bottom of the pan with melted butter. Pour the batter into the warm, buttery pan. Place into the center of the preheated 425 F oven and bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean or the cake gently pressed on top bounces back. (Remember... the bread will continue to bake once removed from the oven, so don’t be tempted to overbake.)
Your cornbread is ready! If not eating right away, gently cover with foil or reheat for 5 – 10 minutes before serving. Warm cornbread with melted butter and a drizzle of honey is the best!Ladle up a bowl of chili or your favorite soup... serve with a salad or fresh fruit too. Your meal is ready... Enjoy!!