O.k. I have to admit that I have never gotten used to the Southern style cornbread that is heavy and savory. I like this sweet, light recipe when I want my cornbread fix. To me it has a nice, moist texture and the sweetness of the corn really shines through.
Since my thyroid surgery I don’t swallow things so well and if they are too dry they get stuck in my throat. Cornbread is one of the worst offenders. This is moist enough that it is no problem for me at all.
It goes together quick and is lighter and more cakey than what you might be used to. It is awesome with some butter and honey or maple syrup. If you happen to be one of those people that likes cornbread crumbled up in milk then you will absolutely LOVE this version.
By sprinkling the top with a light dusting of sugar before baking you end up with a thin, crispy sweet crust on top.
You can also make this in muffin cups for perfect muffins. Just check them after 15 minutes to check for doneness.
Corn Bread…The Sweet KindPrint Add to Collection Go to Collections
- 1 c flour
- 1 c cornmeal
- 1/2 c sugar
- 1 tsp salt
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 1 c buttermilk
- 1/3 cup melted butter
- 2 tbs bacon drippings
- Sugar for sprinkling
- Preheat oven to 400 degrees F
- Grease a 9 inch square pan with melted butter
- Place pan in oven to heat for about 5 minutes
- In a large bowl, combine flour, cornmeal, sugar, salt, baking soda and baking powder
- Stir in egg, buttermilk, butter and bacon drippings
- Combine well
- Spoon into hot pan
- Sprinkle the top with sugar if desired
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center out clea. Do NOT overbake or it will be dry.
- Serve warm with butter and honey or syrup.
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