Sweet Corn Bread
Try this Sweet Corn Bread recipe.
Try this Sweet Corn Bread recipe.
- 2 cups all-purpose flour
- 1 cup milk
- 1 tsp. salt
- salt
- 1
- 2
- cups
- cup
- milk
- 4
- vanilla extract
- eggs
- 1 tbsp. baking powder
- 1 cup cornmeal
- granulated sugar
- cornmeal
- 3/4
- 1 tsp. vanilla extract
- all-purpose flour
- baking powder
- 1-1/2
- tsp.
- tbsp.
- butter melted
- 1-1/2 cups granulated sugar
- ingredients4 eggs yolks and whites separated 1 cup melted i use salted} 1 cup cornmeal 2 cups all-purpose flour 1-1/2 cups granulated sugar 1 tbsp. baking powder 1 tsp. salt
- 4 eggs yolks and whites separated 1 cup milk 1 tsp. melted i use salted} 1 cup cornmeal 2 cups all-purpose flour 1-1/2 cups granulated sugar 1 tbsp. baking powder 1 tsp. salt
- 4 eggs yolks and whites separated 1 cup milk 1 tsp. melted i use salted} 1 cup cornmeal 2 cups all-purpose flour 1-1/2 cups granulated sugar 1 tbsp. baking powder 1 tsp. salt
- 4 eggs yolks and whites separated
- yolks and whites separated
- 3/4 cup butter melted i use salted}
- i use salted}
- Carbohydrate 598.455974584258 g
- Cholesterol 704.780312516174 mg
- Fat 212.470945472845 g
- Fiber 40.1695217627552 g
- Protein 100.300314502596 g
- Saturated Fat 120.823084431745 g
- Serving Size 1 1 recipe (2527g)
- Sodium 8784.24281372892 mg
- Sugar 558.286452821503 g
- Trans Fat 16.6737320200346 g
- Calories 4635 calories
Step-by-step
- Combine 2 cups all-purpose flour, 1 cup cornmeal, 1 1/2 cups granulated sugar, 1 tbsp. baking powder, and 1 tsp. salt in a large bowl.
- In a separate bowl, whisk together 4 eggs yolks and whites separated, 1 cup milk, and 1 tsp. vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in 3/4 cup melted salted butter.
- Pour batter into a greased 9x13 inch baking pan.
- Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Sweet Corn Bread: A Taste of Home
This isn't just a recipe; it's a story. A story of warm kitchens, the comforting aroma of baking bread, and the simple joy of sharing a delicious treat with loved ones. For me, sweet corn bread brings back memories of childhood – sunny afternoons spent with my grandmother in her cozy kitchen, the rhythmic clinking of her mixing bowls a familiar soundtrack to our time together. The scent of baking cornbread, sweet and subtly nutty, would fill the air, promising a reward of golden-brown squares, perfect with a pat of butter and a glass of cold milk.
This recipe, however, isn't just about nostalgia. It's about the versatility of cornbread. It's the perfect accompaniment to a hearty chili on a chilly evening, a delightful side dish for a summer barbecue, or even a scrumptious base for a unique breakfast casserole. The sweetness of the cornmeal is beautifully balanced by the slightly salty butter, creating a harmony of flavors that satisfies every palate. The texture is something truly special too – light and fluffy, with a pleasingly moist crumb. It's the kind of bread that disappears quickly, leaving you wanting more.
Over the years, this recipe has become a staple in my own kitchen. It's a recipe I’ve adapted and perfected, tweaking it slightly to match my own tastes and preferences. I often add a sprinkle of cinnamon or nutmeg for a hint of warmth, or I'll experiment with different types of milk, depending on what I have on hand. Sometimes, I'll even swap out the all-purpose flour for a portion of whole wheat, adding a touch of rustic charm and added nutrition. But the core of the recipe remains the same – simple, delicious, and eternally satisfying.
More than just a recipe, sweet cornbread represents a connection to my heritage, a tradition passed down through generations. It's a reminder of the simple pleasures in life – the comfort of family, the joy of sharing a meal, and the undeniable magic of a perfectly baked loaf. So, gather your ingredients, preheat your oven, and let the warmth and deliciousness of this classic recipe fill your home. It's more than just cornbread; it's a taste of home.
Tips and Variations:
- For extra sweetness, add a teaspoon of molasses or maple syrup to the batter.
- To enhance the corn flavor, use freshly ground cornmeal if possible.
- Try adding some chopped pecans or walnuts to the batter for added texture and flavor.
- If you don't have melted butter, you can substitute with vegetable oil.
- For a sweeter cornbread, increase the amount of sugar to 2 cups.
- Experiment with different spices like cinnamon, nutmeg, or even a pinch of cayenne pepper.
- To make mini cornbread muffins, fill greased muffin tins about ¾ full and bake for 15-20 minutes.
- This cornbread freezes beautifully. Once cooled completely, wrap individual slices tightly in plastic wrap, then store in a freezer bag for up to 3 months.
Remember, baking is an art, not a science. Don't be afraid to experiment and find what works best for you and your taste buds. The most important ingredient in any recipe is love—love for the process, love for the people you’re sharing it with, and most importantly, love for the delicious result. Enjoy!
