Sweet Yankee Cornbread. Oh the great debate. Yes, we Texans and Southerners love our savory, non-sweet bacon grease lined cast iron skillet of cornbread, and depending on who you ask we may or may not admit to eating, let alone baking the sweet sugar filled cake like cornbread.
Some folks around here might even wince when you say we’re havin’ sweet cornbread AND regular cornbread. Some folks (enter my husband’s name here) might even mention, every time I serve such a confection, that he NEVER had sweet cornbread until he met me. He’s only had his grandma’s sour milk cornbread. “It wasn’t sweet at all, and that’s my favorite.” Well, that’s great! But tonight, we’re havin’ sweet cornbread!
Oh. You’re still reading? Sorry about that…I let you in on a little ongoing
argument conversation between me and my husband.
I happen to like Quinton’s grandma’s sour milk cornbread. Don’t get me wrong. But I also really like what we refer to around here as “Yankee Cornbread” or what my kids call Corncake. And I make our traditional cornbread to go along with it. Plus, having both allows us to eat the sweet version as dessert.
It’s really good! I’ve seen my die-hard Southern Cornbread guy sneak a piece or two every time I’ve made it!
- 1 cup milk
- ¼ cup butter melted
- 1 large egg
- 1 ¼ cups yellow cornmeal
- 1 cup all purpose flour
- ½ cup sugar
- 1 Tbs baking powder
- ½ tsp salt
- Preheat oven to 400 degrees.
- Grease bottom and sides of 8 x 8x x2 square pan or cast iron skillet.
- Beat milk, butter and egg in large bowl with wire whisk.
- Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
- Pour into pan.
- Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.