Wednesday, November 27, 2013

Sweet, Light Cornbread


Cornbread is a quick bread containing cornmeal and leavened with baking powder. This cornbread is light, sweet and fluffy. It is a constant at my Thanksgiving and Christmas tables. This cornbread tastes so good on it's own that I will sometimes spread some butter on it while it's still warm and enjoy it that way.

Serving Size: Feds 8 comfortably

-10-inch cast-iron skillet or. 9-inch heavy cake pan.
-Hand or stand mixer.


-2/3 cups white sugar.
-2 cups all-purpose flour.
-3 cups fine yellow cornmeal (maize flour).
-1 tablespoon baking powder.
-2 eggs at room temperature.
-1 1/3 cups milk.
-1 teaspoon salt.
-1/3 cup butter, softened.
-1 teaspoon pure vanilla extract.


-Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 10 inch cast-iron skillet (If you don't have one, you can use a heavy 9-inch cake pan) and place it in the hot oven as you prepare the batter.
-In a large bowl, beat together sugar, salt, butter and vanilla until creamy (I used my stand mixer for this step).
-Stir in the eggs one at a time, beating well after each addition.
-In a separate bowl, mix together all your dry ingredients (flour, baking powder and cornmeal).
-Stir your dry ingredients into your egg mixture alternating with the milk. Start with the dry ingredients (see video). Beat well untill just blended. Be sure to scrape the sides of the bowl.
-Pour the batter into the hot cast iron skillet or cake pan.
-Bake in the middle rack of the oven for 20 minutes, or until golden brown and until a toothpick inserted in the center of the cornbread comes out clean and not wet. The edges of the cornbread should have a slight crunch (especially if cooked in a cast-iron skillet).
Starving Suggestions:
Serve warm with some chili or as a side dish for your Thanksgiving or Christmas meal. I served mine up with some chili (see post for Beef Chili). Enjoy!