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Monday, July 6, 2015

Sweet Southern Cornbread

Recently, Flo and I have been making  a ton of different things that complement cornbread, the 4th of July being a big hit, we decided that we were going to explore the world of the corny bread.

There's so many different things you can do with it, and we've only begun to test the waters! First, I'm going to share with you one of my favorite recipes for it, then tell you some of our favorite ways to serve it, then I'll leave you to discover your  own favorites :)

Sweet Southern Cornbread
(I make mine into mini loaves, makes about 9, or one 8x8 pan if you like those square-like pieces)

  • 1 cup yellow cornmeal
  • 1 cup AP Flour
  • 1/4 cup Sugar (I know a lot of people who don't like their cornbread to be sweet, but it really needs a hint of sweetness.)
  • 1T Baking powder
  • 1t salt
  • 1/3 cup vegetable oil
  • 1 cup whole milk (I use Lactose due to Emma getting sick with regular milk)
  • 1 egg
  1. Mix all together well. The first time I made this recipe I didn't mix it as well as I should have in fear of over-mixing, and there was bubbles of baking powder on the top of a few loaves. Gross. Mix away! Also, letting it sit for a few minutes will make it kind of foamy because of the reaction of the baking powder, just fill as usual.
  2. Place in a greased baking dish
  3. Bake at 400 degrees until done (14 minutes for mini loaves, and 22 minutes for 8x8)

Flo really likes a couple pieces of cooked bacon chopped up added to his cornbread batter, along with some jalapeno slices on top of the batter for a more spicy route, while I like mine with some actual corn kernels mixed in and some cheese sprinkled on top before baking. Emma likes hers just cut in half with some cinnamon butter or sometimes some jam or jelly, but be careful because this cornbread is very crumbly!

We've also discovered that you can place the batter into a few different baking dishes for a few different dinners. Last night we had mini loaves cut in half and smothered in chili, cheese and fries (a lot of food!) even though we would have much rather put the cornbread batter into a waffle iron and made waffle cornbread chili plates, but sadly, we don't own a waffle iron...yet.

A while back, I also put the batter into mini muffin tins and stuck a few pieces of a cut up hotdog right in the middle of each one before baking for a new take on corndogs. It was a hit due to a few batches filled up a bunch of kids who were in awe that they were having corndog cupcakes :)