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Ma’s Sweet Corn Bread

by on July 25, 2011 in Breads, Cornbreads July 25, 2011 BreadsCornbreads
See post on Michelle {a recipe junkie}’s site!
5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

It’s got the consistency of a cake but the taste of corn bread. It’s sweet but doesn’t take over. It’s addicting and it won’t last more than 48 hours in your kitchen. Heat it up and spread a little butter, eat it out the pan, pick each crumb up! Yes, it’s that good.

Ingredients

  • 2 cups Fine Corn Meal
  • 2 cups All-purpose Flour
  • 1 teaspoon Salt
  • 4 Tablespoons Baking Powder
  • 2 cups Brown Sugar
  • 4 whole Eggs
  • 2 cups Whole Milk
  • 1 cup Butter, Room Temperature

Preparation

Makes enough for 2 (10-inch) and 1 (8-inch) cake pans full of corn bread.

Preheat oven to 350F.

In a large bowl mix all the dry ingredients (cornmeal, flour, salt, baking powder, sugar).

In a medium bowl mix all the wet ingredients (eggs, milk, and butter).

Gently and slowly add the wet ingredients to the dry ingredients in the large bowl. Stir with a wooden spoon. Grease 2 (10-inch) cake pans and add the batter. Fill ‘em up 3/4 of the way. Got extra batter? If so, grease another small cake pan. Bake for about 30 minutes, until a knife inserted in the center comes out clean.

Enjoy!! But I warned you – get ready to eat up!

3 Comments

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Alicia on 8.17.2011

Wow! This is the best homemade cornbread I’ve ever made. Thanks for sharing the recipe.

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Michelle {a recipe junkie} on 8.17.2011

Hi Peggy, I’m so sorry (really sorry) for the delayed response :( yes, it has 4 tablespoons of baking powder. hope you enjoy the recipe :) check out more from my blog.

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candela59 on 7.26.2011

Hi~ just looking over your recipe and thinking of whipping up a batch! I just want to make sure that it is 4 tablespoons of baking powder? That seems like a lot for one recipe. Thanks! ~Peggy

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Kim Ashton on 8.12.2016

This was a hit and is so addicting! Made it for the first time last night for a dinner party to complement our low country boil dinner. We are on vacation and the local grocery store only had self rising cornmeal. To compensate, I eliminated the salt and only used 3 tbsp baking powder. It was perfect! Can’t wait to make it with chili. We didn’t have the cake pans that were recommended – so I used a 9×13 pan. Thank you for sharing this recipe!

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Jeni K on 6.7.2014

I have made this bread twice and just love it! My kids devour it.

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Alicia on 8.17.2011

Excellent cornbread!!!

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debbie corley on 8.8.2011

This is the best cornbread recipe. It is like eating cake. Never would have thought to use brown sugar. It is a definite keeper.

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