Southern Sweet Cornbread
Being from the south I love a good sweet cornbread with substance, so no fluffy cake like stuff for me :) This one is the perfect mix of sweetness and density.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 6
easy
quick bread
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 1/4 cups flour
- 1 cup milk
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1/4 cup olive oil
- 1/2 cup sugar
- 3/4 cups cornmeal
- 2 each eggs beaten
- Carbohydrate 27.0040111766903 g
- Cholesterol 356.788888889385 mg
- Fat 12.5864888948837 g
- Fiber 2.33200007155247 g
- Protein 15.0091888948011 g
- Saturated Fat 3.6899177787121 g
- Serving Size 1 1 Serving (224g)
- Sodium 8866.95749998444 mg
- Sugar 24.6720111051378 g
- Trans Fat 1.64414666717706 g
- Calories 278 calories
No need for a mixer or blender, all mixes easily with fork or spoon: In mixing bowl, mix together all dry ingredients. Mix in milk until smooth. Mix in oil and egg until all smooth and even. Spray Pam into loaf baking pan. Pour mixture into pan. Bake at 400F for 20-30 min -- until toothpick stuck into center comes out clean. Do not over cook, this is even more yummy when moist. NOTE: This is very similar to the Quaker Easy Cornbread recipe, but with a couple of minor changes. By adding in the additional sugar and egg, the bread will be more moist and sweeter.
