A good friend, who always has tasty food to share, gave me this recipe. I'm sure glad she did! It's SO good! It reminds me of good ole' home cooking southern style. It's a cake-y cornbread and is quite sweet but is quite delicious too! Enjoy!
INGREDIENTS:
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 ¼ cup cornmeal
1 1/3 cups milk
INSTRUCTIONS:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch cast iron skillet (see notes if you don't have a cast iron skillet).
In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
NOTES:
- If you don't have an 8" cast iron skillet, there are other options you can use. This recipe will make an 9"x9" square (baked at 375 for about 30 minutes), 6 jumbo muffins (baked at 400 degrees for 25 minutes), 12 regular sized muffins ( baked at 400 degrees for 20 minutes), or a 9"x13" pan.
- Try adding 1/2 cup of canned corn for a different tasty twist!
- If you are gluten deficient, or have gluten problems you can still make this recipe! Use Oat Flour instead of the regular white flour, and add 1/2 teaspoon Xanthum Gum to hold it together (Oat Flour has no gluten). Bake it in an 8"x8" glass dish (be sure to grease it before putting in the batter).
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