Sweet Cornbread
Natalie Fredrick (wife of Jared)
This recipe is from my sister-in-law Deborah. I honestly can’t eat any other cornbread besides this one. It is so moist and sweet. It should be called “corn cake” and be served for dessert but what’s the fun in that? I definitely do the tip at the bottom of the recipe, where it says “for a sweeter touch”... Why not? Life is short.
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Spray an 8 x 8 pan. In a large bowl mix the dry ingredients and then add the liquids and mix well. Pour batter into prepared pan. Bake at 400 degrees for 20-25 minutes, or until toothpick comes out clean.
*For a sweeter touch: I like to add 2/3 cup of brown sugar into the mix. I also mix 2 Tbsp. melted butter and 1/4 cup brown sugar and pour over cooked cornbread. So Yummy!
This recipe is from my sister-in-law Deborah. I honestly can’t eat any other cornbread besides this one. It is so moist and sweet. It should be called “corn cake” and be served for dessert but what’s the fun in that? I definitely do the tip at the bottom of the recipe, where it says “for a sweeter touch”... Why not? Life is short.
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Spray an 8 x 8 pan. In a large bowl mix the dry ingredients and then add the liquids and mix well. Pour batter into prepared pan. Bake at 400 degrees for 20-25 minutes, or until toothpick comes out clean.
*For a sweeter touch: I like to add 2/3 cup of brown sugar into the mix. I also mix 2 Tbsp. melted butter and 1/4 cup brown sugar and pour over cooked cornbread. So Yummy!
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