Eric has wanted cornbread from scratch for all the years we’ve been together. We’ve always used Jiffy cornbread and I’ll add a bit of sugar to sweeten it up. I won’t wade into the sweet/not sweet debate for cornbread. If you like some sweetness to your cornbread, give this recipe a go. This is slightly sweet, so if you like your cornbread sweeter, I recommend adding a bit more brown sugar or honey. This is a fabulous side for brisket. Check out our brisket recipe here: Base Brisket
Let us know what you think and if you’ve got your own favorite cornbread recipe, we’d love to try it.
Happy cooking,
Kortney
Sweetheart Cornbread
This cornbread recipe is on the sweet side and made for my sweetheart
Ingredients
- ¾ Cup Corn Meal
- 1 ¼ Cup All purpose flour
- 1 Stick Butter I used Kerry Gold salted
- 1 tsp Salt I used regular table salt
- 1 tsp Baking Soda
- ¼ Cup White Sugar
- ¼ Cup Brown Sugar I used light brown sugar
- 1 tbsp Honey I used raw organic
- 1 Cup Milk I used skim milk, you might need a bit more for batter consistency
Equipment
- 9" Round Cake Pan
- Mixer
Instructions
- Preheat your oven to 400 °F
- Meanwhile mix all dry ingredients well
- Add butter and blend well
- Add honey and blend together
- Slowly add milk to the mix at about a 1/4 cup at a time
- Mix well until all ingredients are incorporated. The batter should not be runny but have the consistency of cake batter.
- Bake for 22-25 minutes until light to golden brown and a toothpick is clean
Tried this recipe?Let us know how it was!