Sweet Buttery Cornbread
Now that it’s in the high 70s in Dallas, I had originally intended this post to focus on reveling in the cold and icy weather we had been dealing with and suggesting cornbread and chili as the perfect comfort food; well, it just seems poorly timed now that we’re entering summer-time temperatures. But, it is still February, the weather in other parts of the country could still be worthy of a nice hot bowl of chili, so I’m just going to roll with this post today. Those of you that are still wearing your snow boots and shoveling driveways; you’ll be pointing your fingers and laughing when I’m complaining about the immense heat come August.
So, my big weakness is bread. Living in the South, I have had so many versions of cornbread with additions like bacon and jalapenos and cheese. While they are always delicious in their own right, nothing really tastes better to me than a nice buttery piece of sweet cornbread; plain. I emphasize the plain-ness of the cornbread because it’s so much more versatile; as a base for a good chili, crumbled the next day in a stuffing, and drizzled with honey as dessert. I found a version of this recipe online at AllRecipes.com, and made a couple of tweaks with ingredient levels. The recipe I found had 1/4 cup more sugar, but I worried it would be overly sweet, and found this to be a great happy medium. It makes quite a bit, so leftovers can be easily used for a couple of days. Hope you enjoy this recipe!
- 2/3 cup softened butter
- 3/4 cup sugar
- 3 eggs
- 1 2/3 cups milk
- 2 1/3 cups all-purpose flour
- 1 cup cornmeal
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
Preheat your oven to 400 degrees F and be sure to move your rack to the top 1/3 of your oven.
In a mixing bowl, cream the butter and sugar.
Combine the eggs and milk and add to the butter and sugar mixture.
In another bowl, combine the dry ingredients; flour, cornmeal, baking powder and salt; add to and combine with the creamed mixture in small amounts.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
Bake for 22-27 minutes or until a toothpick inserted near the center comes out clean.