Easy Sweet Homemade Cornbread
I have always loved cornbread. In fact, I have tried out a variety of cornbread recipes over the years. My mom had her famous one that was a little dry. Jiffy makes a great cornbread recipe. I've even tried a few from friends and family. They've all been pretty good, as long as they had sugar in them, because we like ours sweet.
However, on my quest for a Great Chili Recipe, a decade ago or so, I also went on the hunt for an easier and better cornbread recipe of my own. Like I always do, I went on the hunt through all of the many recipes available on the internet, and already knowing the basic ingredients for cornbread having made it so many times, I picked just the ingredients I really liked out of all of them.
This recipe actually ended up quicker and easier than any other recipe I've ever made. I'm always worried that I'm going to leave out some important ingredient and the whole thing will crash and burn. But I'd never find the truly great recipes if I didn't experiment a little.
Not only does it help to make some Scrumptious Homemade Cornbread Dressing around the holidays, but it’s also great on top of Homemade Chili, with tacos, Crock Pot Taco Soup, taco casserole, Chicken Tortilla Casserole, Chicken Tortilla Soup, black beans and rice, tomato soup, Slow Cooker Pot Roast, beef stew, alongside black beans, greens, or even just by itself.
The best thing ever was that my husband raved about this one! He said that this was THE best cornbread I had ever made. It really was wonderful. In fact, talking about it makes me want some more. It wasn't too dry, wasn't too wet, and it really was full of flavor. I was delighted! Now I'm going to share it with you! Just know that I would never post anything that I hadn't already tried and succeeded with. I hope you enjoy it!
- 1 cup flour
- 1 cup yellow cornmeal
- 1 cup sugar
- 1 teaspoon salt
- 3 1/2 teaspoon baking powder
- 1 large egg
- 1 cup milk
- 1/3 cup vegetable oil
- Preheat your oven to 400 degrees F and grease an 8x8 square casserole, or pie pan, with some coconut oil.
- In one large bowl, add all of your dry ingredients. Mix well.
- Now add in all of your wet ingredients, melting the coconut oil first.
- If it helps, smash the mixture to the side of your mixing bowl as you stir to smash out the lumps, or simply use a hand mixer.
- Now, pour your cornbread mixture into your prepared dish.
- Pop your cornbread in the oven and bake for approximately 30 minutes.
- I live at 5000 feet in elevation, and we have very dry weather, so your cooking times may be just a little bit different.
- It is done when a toothpick inserted into the middle of your cornbread comes out clean, the top is golden brown, and it bounces back to your touch.
|Serving size: 1|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 1 g||5%|
|Carbohydrates 28 g||9%|
|Protein 4 g||8%|
|Cholesterol 20 mg||7%|
|Sodium 45 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Tonight we had our cornbread with our yummy barbecue chicken sweet potatoes. We were still eating pieces well after dinner was officially over. It really is addictive. This is the kind of dish that you sneak pieces out of the refrigerator for.
Its delicious just as it is, however, another great way to eat this cornbread is with butter, honey, and even jelly, jam or preserves. Although I wouldn't suggest all of them at the same time, any one of them separately are super delicious with cornbread. At that point it becomes more of a dessert than a side.
Cornbread is definitely an American tradition if there ever was one. Well, it's at least a Southern tradition. You simply can't serve chili, stew, or even soup without some wonderful cornbread to accompany it. If you're still searching for that perfect recipe, or just aren't completely satisfied with the one you're using, give this one a try. You will thank yourself afterward! Enjoy as always!
© 2013 Victoria Van Ness