SWEET CORN BREAD RECIPE
This super-simple sweet corn-bread recipe is the ideal side dish for your stew, meatballs, chicken noodle, or soup. Sweet cornbread tastes astonishing, cushioned surface, and fresh edges.
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Servings: 9
Ingredients
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- ½ tsp baking soda
- ½ cup (1 stick) unsalted butter
- ½ tsp salt
- 2 tsp baking powder
- 1¼ cups buttermilk
- 2 large eggs
- ⅓ cup honey
- 1 cup granulated sugar
- ¼ cup vegetable oil
Instructions
- Preheat the oven to 375°F. Place a 9x9 inch cast iron skillet in the oven while the oven is heating up.
- Mix together the dry ingredients. Add all-purpose flour, yellow cornmeal, salt, baking soda, and baking powder to the bowl. Mix until combined. Set aside.
- Reserve 1 tbsp butter for greasing the skillet. Melt the remaining butter in a microwave-safe bowl.
- In a large mixing bowl, whisk together melted butter, vegetable oil, granulated sugar, and honey. Add eggs and buttermilk. Whisk until combined.
- Add the dry ingredients to the wet. Stir until just combined and no large lumps of flour remain. Don't over-mix the batter.
- Remove the skillet from the oven. Grease the preheated cast iron skillet with reserved 1 tbsp of butter.
- Then, pour the batter into the greased skillet. Bake in the preheated oven for 25-30 minutes or until ready.
- Check the readiness of the homemade cornbread using a toothpick inserted in the center, if it comes out clean - the cornbread is ready.
- Remove the cast iron skillet from the oven and let the homemade cornbread cool for 5-10 minutes. Then, slice and serve.
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