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Sweet Cornbread

by on March 24, 2017 in Breads, Cornbreads March 24, 2017 BreadsCornbreads
See post on Lori Kemph | Mutt & Chops’s site!
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Prep:

Cook:

Level: Easy

System:

12
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Description

A sweet cornbread that is not too sweet. Light as a feather, moist and crumbly. Simple and easy to make, and bakes up as quick as a mix.

Ingredients

  • 1 cup Cornmeal
  • 1 cup Flour
  • ⅔ cups Sugar
  • ½ teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ⅓ cups Oil
  • 3 Tablespoons Melted Butter
  • 1 Tablespoon Honey
  • 2  Eggs, Beaten
  • 1-¼ cup Buttermilk

Preparation

Preheat oven to 350°F
.
Combine the dry ingredients in a bowl and whisk to mix. Add the wet ingredients and whisk just until combined.

Pour into a seasoned cast iron skillet. Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve hot.

Note: You can use a greased square cake pan in place of a cast iron skillet. If so, you may need to add a couple of minutes to the cooking time.

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