Easy Sweet Corn Bread

The Easy Sweet Cornbread recipe produces a sweet, slightly cakey result that I love
The Easy Sweet Cornbread recipe produces a sweet, slightly cakey result that I love

My relationship with cornbread has been love-hate to say the least. The beloved and I are making our stand here in Southwestern Ontario and, to my knowledge, cornbread is not really a traditional kitchen table staple. But, my lovely bride has roots in the USA in states where it has serious street cred and, it turns out, she loves her some good cornbread. So, I’m embarrassed to say it took me better than a decade to find a recipe that worked… for me at least as well as her.

I’ve never enjoyed the grit effect cornmeal can have in a bread and cornbread often come across as a little bland to my tastebuds. But I am persistent if not even a little single minded so I was pleased to find and adapt this recipe from 15Spatulas.com. It produces a slightly cakey texture that seems to counteract the grit you’ll still get even from finely ground cornmeal. And it’s sweet flavour also works for me.

But, because we’re all about healthy alternatives to tried and true old favourites here, I’ll let you in on a Veteran Move that takes the refined sugar right out of the original recipe. In this recipe you can replace the sugar either with honey or even maple syrup. Either of these two naturally produced, usually unprocessed sweeteners, are typically considered lower calorie, better-for-you than sweetening with sugar.

A good rule of thumb when substituting either is to reduce the amount of other liquid in any recipe calling for at least a cup by 3 tablespoons per cup. And, its a good idea to turn down cooking temperature by about 25 degrees Fahrenheit. This is usually not necessary if the recipe uses substantially less than a cup of liquid, say anything less than a half cup.

Using less than a cup of liquid? Its very easy to work honey into just about any recipe if you follow this conversion chart: Honey for Sugar . Working Maple Syrup into a recipe might need some trial and error but here’s a good article to give you some guidance.

All purpose flour, cornmeal some baking soda and a little salt are the dry ingredients.
DRY INGREDIENTS
3/4 c all purpose flour
1 1/4 c yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
First, preheat oven to 350 degrees, and in a medium sized bowl,
mix all dry ingredients together
Add a 1/2 cup of cooled melted butter to two large eggs and sweeten. If you wish replace the 1/2 cup sugar with 1/3 cup of honey but reduce the buttermilk by 2 teaspoons
WET INGREDIENTS
1/2 c sugar*
1/2 c unsalted butter, melted
2 lge eggs
1 c buttermilk
* if you like, replace the sugar with 1/3 cup honey but
take out 2 tsp buttermilk and add 1/4 tsp baking soda
Stir together the eggs, butter and sugar (or honey).
Stir together eggs, melted butter and sugar (or honey).
Measure out a cup of cold buttermilk…
Whisk the buttermilk into the egg mixture
… and whisk it into the egg mixture
Add wet ingredients to dry ingredients
Add wet ingredients to dry ingredients
Whisk everything together but...
Whisk everything together but…
Its okay to have some lumps... they'll be yummy
…try not to over stir it.
Its okay to have some lumps… they’ll be yummy
I preheat my cast iron pan while preheating the oven to make sure it's the right temperature when I add the cornbread batter
I make my Sweet Cornbread in an 8 inch cast iron pan
I put it in the oven before preheating and take it out when the batter is ready
That makes sure the pan is the right temperature when the batter is poured in
Pour the batter into the preheated pan and put it in the oven to bake for about 30 minutes
Once you’ve poured the batter in, put the pan in the oven and bake for as much as 30 minutes, or until a toothpick comes out clean after being stuck into the centre
Once out of the oven let the cornbread cool for at least ten minutes before turning it out of the pan
When the batter takes on a golden brown colour, and the toothpick trick works, take it out of the oven and let it cool at least ten minutes before flipping the pan to remove the cornbread
Serve it warm if you want a real treat
It’s awesome served warm… a little butter… yeow!

One thought on “Easy Sweet Corn Bread

  1. Pingback: Easy Sweet Corn Bread — VeteranMovesforMenIntheKitchen.com | homethoughtsfromabroad626

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