When the weather starts to get chilly and you begin to dust off those wonderful, soul-warming soup, stew, and chili recipes, you absolutely must have a good side like cornbread to round off the meal. Consider this sweeter version of cornbread. You could make it into muffins if you like, but I, being a cast iron skillet girl, prefer baking it in a cast iron skillet. Leftover cornbread is marvelous with butter and strawberry jam or honey. If you enjoy sweeter breads, do give this one a try!
Sweet Cornbread
1 1/2 c all-purpose flour
2/3 c sugar
1/2 c yellow corn meal
1 Tblsp baking powder
1/2 tsp salt
1 1/4 c milk
2 large eggs, lightly beaten
1/3 c vegetable oil
3 Tblsp butter, melted
Preheat oven to 350 degrees. Heat cast iron skillet in oven with 2 Tbsp Crisco. (No cast iron skillet? I'm sorry - you really should pick one up. But you can use any oven safe skillet. No oven safe skillet? Alright then - just use any pan - 9x9 would work best, liberally greased, and skip the preheated skillet step.)
~Combine flour, sugar, corn meal, baking powder and salt in medium bowl.
~Combine milk, eggs, vegetable oil and butter in the small bowl; mix well. Add to flour mixture; stir just until blended.
~Pour into hot skillet.
Bake for 30-35 minutes until golden brown and/or until wooden pick inserted in center comes out clean. Serve warm.
Enjoy! Jessica
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