One of my favorite sides to all the other great food we make here is cornbread. You can see that the other guys agree, since we have Jesse’s cornbread recipe and Dugan’s recipe for cornbread pie crust. I’m throwing my hat into the ring with my own cornbread recipe that’s a little different.
This recipe yields a moist, sweetish cornbread with a great golden color. After making some cornbread for dinner it will keep for a few days, though it rarely lasts that long. I like to have some for breakfast if I have some time in the morning. The last time we made it, we also made a batch of honey butter. Throw a bunch of softened butter in a bowl and use an electric hand mixer to whip it up. Then drizzle honey in slowly while mixing. I usually mix it to taste and put it in a plastic bowl for storage.
- flour - 1 cup
- yellow corn meal - 1 cup
- sugar - 1/3 cup
- light brown sugar - 1/2 cup
- salt - 1 tsp
- baking powder - 3 1/2 tsp
- milk - 1 cup
- egg - 1
- vegetable oil - 1/3 cup + 2 Tbsp
- vanilla extract - 1 tsp
- Preheat oven to 400 degrees.
- Mix all of the dry ingredients and brown sugar in a large bowl.
- Whisk in the remaining wet ingredients.
- Grease a 9x13 pan on the bottom and sides.
- Pour mixture into pan. Cook for 20 minutes or until a toothpick inserted in the middle comes out clean.