Sweet Corn Bread: The Best Recipe
We like this sweet corn bread recipe for breakfast. Top it with either maple syrup or applesauce, and pair it with eggs, bacon, or sausage. It makes for a fabulous meal.
Or you can pair it as a side dish with chili for supper. Butter and honey are perfect for the meal.
Sweet Corn Bread
10
servings35
minutesThis is also known in our home as Johnny cake or sweet corn cake. No matter what you call it, it is good.
Ingredients
- The Dry
1 1/2 c all-purpose flour
2/3 c homemade cornmeal (You can use store-bought, but it tastes way better with homemade.)
2/3 c granulated sugar
1 Tbs baking powder
1/2 tsp salt
- The Wet
1 1/4 c whole or 2% milk
2 large eggs, beat them. (Room-temperature eggs are best.)
1/3 c vegetable oil
3 Tbs melted butter
Directions
- Melt your butter first, and let it sit to cool. I like to use a medium glass bowl or a large glass 8-cup measuring cup.
- Preheat your oven to 350ºF
- Lightly oil your large cast iron skillet
- Combine the dry ingredients in a bowl. Mix them up. You can use your [clean] hands if you are so inclined, or a whisk if you’re dignified.
- Then beat your eggs in a little dish.
- In the butter bowl that is cooling, add the oil. Then the milk and eggs. Doing it in this order will keep your eggs from scrambling. This tempers the eggs into the other liquids.
- Pour the wet ingredients into the dry. Mix until combined.
- Pour all of the batter into your cast iron skillet. (Or into 18-20 prepared muffin cups, or a 8 inch square baking pan.)
- Bake 35 minutes or until a toothpick comes out clean. It should be slightly browned on top.
(Or for 18-20 minutes for muffins, or 20-24 minutes if you are at high altitude.)
Notes
Authors Note:
I have used this recipe with many different brands of corn meal, but home made corn meal is far superior. You get a new depth of flavor, that just makes this one of our favorites.
