In my last entry we discussed my slow cooker chili, and I mentioned that I am always sure to serve it with a nice, thick piece of cornbread. Today the cornbread is the star!
I love to make this recipe, my husband is a huge fan of cornbread and it can tend to be a southern thing. It’s great with so much though, last Thanksgiving I made it with our dinner. I think I mentioned before that my old friend through many years came to join us for the Holiday, and she had brought her new boyfriend for us to meet. Out of all the things I made for Thanksgiving, he claimed this to be his favorite. It’s sweet cornbread, and nice and thick, but not too heavy. Sometimes I make it as cornbread muffins too, to switch it up a bit. No matter how you serve it, it’s sure to be a hit!
Ingredients:
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1/3 cup white granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon salt
- 3 and 1/2 teaspoons baking powder
- 1 large egg
- 1 heaping cup of milk (let a little spill over the edge)
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
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| First preheat your oven to 400 degrees, then spray or lightly grease your dish. I typically use an 8×8 glass square casserole dish. In a medium bowl, first combine all the dry ingredients. |
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| Add your milk and vegetable oil and stir. |
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| Then add the egg and vanilla extract. |
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| Mix until just blended, don’t overstir.
Ok, so I have a funny story here. Sorry for the quality of this picture, but right before this I started whisking the batter and was also trying to take a photo. I dropped my camera in the batter! Luckily I had the wrist strap on, but the lens side fell in and now the shutter won’t close. I’ve been on the market for a new camera so I can have some better quality photos, but now I guess you could say I’m aggressively looking. Just the week before my youngest had also dropped the very same camera, so it’s on it’s last leg! |
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| So once you’re done mixing, pour the batter (with camera bits!!) in your pre greased dish. Set it in the oven and bake for about 22 minutes, depending on your oven. If you do make it as muffins, lower the cooking time a few minutes. I find 18 minutes to be sufficient. |
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| Your bread will come out nice and golden. Let cool for a few minutes. |
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| Once cooled just a bit, I use a stick of butter or margarine and just rub it all over the top of the bread. I do this quite a few times so it’s nice and buttery. Then, I cut it into 9 squares and do it again, so the butter can get in all the cuts and crannies. |
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| Once cooled, it’s ready to serve! |
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| Enjoy! |
YUM! I am so buying cornmeal from now on!
It’s ridiculously easy too, almost as easy as the cornbread mixes in the box!
I found my way here via Xenia. She shared this post and now I’m ready for cornbread now too! 🙂
Hi Cynthia, thanks for stopping by! Oh, I love me some cornbread!
Yum Yum YUM OMG now I’m hungry this is great. Definitely trying
Thank you! Let me know how you like it! 🙂
Sounds delicious and will definitely make this and also my daughter is anxious to make it.
Thank you, it’s so easy to whip up and a family favorite for all occasions.
i never make anything from scratch, but i have to try this.
Do it, do it! You’ll love it, seriously so easy!
I love cornbread!! My mother in law always makes when she visits from the US. If I do this recipe my son would probably faint 🙂
I am following you now and would love for you to follow back.
Jillian
http://puzzlemecomplete.blogspot.com/
That’s a great reason to make this for him then!
I will be following back! 🙂
In our house, we love honey cornbread (from a box). How much honey would you recommend adding to this if I wanted to use your recipe?
Shannon
fixingforfriday.blogspot.com
This is a really sweet cornbread, and at times I have mixed the honey with the butter before I spread it on, and it makes it that much sweeter. 🙂
I am new to this site and have a 14 y.o. grandchild who loves cornbread but only if it’s light not heavy. In the past I would mix 1/2 box white cake mix with 1 box jiffy and she loves it. I will try this and wait for the response. Hopefully, it is very light and fluffy with lots of flavor. crossing my fingers.
It’s not heavy, it’s a great texture! Thick like cake, tastes like cornbread without being dry and heavy. Also with a nice sweetness.
I followed the ingredient/directions to the letter and had to discard the batch as it was very heavy and not cake like at all. sorry I have picky family members that did not like the weight/texture. guess I will stick to the cake/cornbread recipe for now. thank you for sharing.
Oh, I’m sorry it wasn’t what you prefer. I thank you for the feedback though!