Best Sweet Corn Bread
A few years ago, prior to meeting John, I was able to spend a few months traveling around to visit all of my siblings (it takes months to see all 12). During one of those visits, my sister in law Monica made this cornbread with dinner. It is insanely delicious. She kindly shares this recipe with us!
Best Sweet Corn Bread
Place a 9” round cast iron skillet in the oven, setting oven temp to 400F
In a mixing bowl, cream together:
1/3 cup sugar
3 Tbsp butter
2 Tbsp shortening
Then whisk in:
1 egg
Stir in:
1/3 cup cornmeal
Pour on top:
2/3 cup flour
Stir into the flour (don’t mix flour into wet ingredients yet):
2 tsp baking powder
1/4 tsp salt
Add:
1/2 cup milk
Now stir everything together, folding until smooth.
Carefully remove cast iron skillet from oven, adding:
1 Tbsp butter
Swirl to grease bottom of skillet as butter melts.
Pour in corn batter.
Return filled skillet to oven. Bake for 15-20 minutes at 400F.
Serve hot with honey butter.
Brenda’s tips:
Serving size: 4-8 servings
Recipe can be used for a 9” round pan or an 8” square pan.
No cast iron? Use a glass or metal pan.
For High Elevation (~6K ft), add additional 2 Tbsp flour & 1 Tbsp milk
A perfect side dish for:
Window to B’s kitchen . . .
