This Sweet Cornbread recipe is simple to whip up, but luxurious when paired with a hearty soup or stew. A perfect addition to a rainy day's meal.
Preheat oven to 425 degrees F. Place oven rack on the middle rack of your oven. Butter a 9-inch square baking pan.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Crack the eggs into a separate bowl and whisk until blended. Add the milk and oil. Mix into the flour mixture. Mix just until smooth. - do not over beat!
Pour cornbread batter into the prepared baking pan. Bake approximately 20 to 25 minutes until the top of the cornbread is golden brown and lightly cracked and the edges have pulled away from the sides of the baking pan.
Remove from oven and immediately transfer to a wire rack for cooling. Let cool 5 to 10 minutes before cutting and serving. Cut into squares and serve warm with butter and honey.
Ingredients
Directions
Preheat oven to 425 degrees F. Place oven rack on the middle rack of your oven. Butter a 9-inch square baking pan.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Crack the eggs into a separate bowl and whisk until blended. Add the milk and oil. Mix into the flour mixture. Mix just until smooth. - do not over beat!
Pour cornbread batter into the prepared baking pan. Bake approximately 20 to 25 minutes until the top of the cornbread is golden brown and lightly cracked and the edges have pulled away from the sides of the baking pan.
Remove from oven and immediately transfer to a wire rack for cooling. Let cool 5 to 10 minutes before cutting and serving. Cut into squares and serve warm with butter and honey.