This is my go to cornbread recipe to accompany any soup, chili or southern meal. It has an amazing sweetness that my whole family just adores. The best way to cook cornbread is in a heavy, cast iron skillet. It adds a crispy crust that is just amazing (be sure to preheat your skillet before placing the batter in it).
Sweet Cornbread
recipe from Food.com
1 1/2 cups flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup oil
3 tablespoons butter or 3 tablespoons margarine, melted
1. Preheat oven to 350°F Grease 8-inch square baking pan or cast iron skillet.
2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
3. Pour into baking pan or skillet. Bake for 35 minutes or until wooden pick comes out clean.
4. For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.
Recipe linked to Totally Tasty Tuesday, Tempt My Tummy Tuesday, Cast Party Wednesday, Full Plate Thursday and Fusion Friday.
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Tags: cornbread
Looks fabulous! I love my cornbread sweet and this sounds like it will fit the bill. Question, what size cast iron skillet do you use?
Thanks Jana! I used a 6″ (measuring across the bottom) cast iron skillet. It took a little longer to bake so using a bigger skillet might be better. Hope you enjoy it!
this sounds perfect, just perfect! so many things you could eat with this, with soup like you suggest, or with a slather of jam… YUM!
There is nothing better than a great skillet of Cornbread. Your Cornbread recipe looks delicious and the photo is awesome! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen