Sweet Cornbread
I’ve tried multiple cornbread recipes over the years and while there are a few good ones, there hasn’t been one that stands out to me as the best. Until I met this recipe shared by Lvs2Cook on Genius Kitchen (previously sourced from stephskitchen.com), which is a great place to go if you’re looking for new recipes–I’ve found a few keepers on there!
If you’re needing a healthy type of cornbread, look elsewhere. This stuff is practically dessert, especially if you add butter, syrup, and/or honey. But if you’re craving moist and sweet cornbread this is sure to impress. While I might continue to play around with the recipe, my search is over. This is the one for us.
For the original, press here. I made it that way the first time and it was amazing. The second time I felt like using cast iron and was too lazy to melt some butter so I changed things around a bit. Either way, it’s uh-mazing, but the bacon grease really puts the crust over the top!
Slightly adapted from Genius Kitchen
Serves: 12
Ingredients
- 1 spoonful bacon grease
- ½ cup cornmeal
- 1 ½ cups flour
- 2/3 cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1/3 cup oil
- 1 Tbsp honey
- 2 eggs, beaten
- 1 ¼ cups milk (I recommend whole but 2% will do the trick)
Directions
- Preheat the oven to 350 degrees. Take an 8-9 inch cast iron skillet and plop the spoonful of bacon grease in the bottom. Place in the oven as it preheats.
- Meanwhile, whisk together the dry ingredients (cornmeal, flour, sugar, baking powder, and salt). Add the oil, honey, eggs, and milk and stir until well combined.
- Using a hot pad, pull the skillet out of the oven and pour the batter into the pan. It may sizzle a bit but it’s okay if it doesn’t.
- Return to the oven and bake for 35 minutes or until a toothpick inserted in the center comes out clean (a few crumbs are alright).
This is delicious plain and makes a great side for ham and beans. It’s also wonderful drizzled with maple syrup—and I recommend the real stuff!
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