Saturday, March 03, 2007
Southern Sweet Cornbread
I am not a fan of cornbread but this recipe is pretty darn good. I got it a couple of years back when I participated in one of those annoying recipe chain letters where you are supposed to receive like a 100 recipes in several weeks but only receive maybe 5 if you’re lucky. Yeah. Anyhoo.... It’s a great addition to barbecues and pig pickin’ parties. When you’re done laughing at the thought of a pig pickin’ party (all you stuck up northern folks need to c’mon down and have yourself some- don’t knock it, til you’ve tried it), go ahead and try this recipe.
1 1/4 cup sugar
1/4 cup honey
2 eggs
1/2 cup butter (softened)
1 cup milk
2 cups white cornmeal (for less gritty) or yellow cornmeal (for a more traditional taste)
2 cups flour
1 TBS. baking powder
1 tsp. salt
Grease a 9x13 inch baking pan with shortening.
Preheat oven to 375°F.
Mix sugar, butter, eggs, milk, honey and water together in a large bowl.
Mix dry ingredients together in a separate bowl: cornmeal, flour,baking powder, and salt.
While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly.
Mixture will be slightly lumpy.
Pour into greased rectangular pan.
Bake for 25-30 minutes or until golden brown on top.
Serve with butter and honey (if desired)
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