There is nothing better than sweet cornbread. I remember my mom use to make cornbread and spoonbread. I would always pour syrup on my cornbread to make it sweet. My mom's cornbread taste like cake to me which inspired me to create this recipe. I tweaked her recipe just a little to make it my own and add a twist to the dish. This cornbread is baked in a cast iron skillet. It is moist from the cream corn with a hint of sweetness.
Cornbread was a Friday night dish paired with fried fish French fries or fried potatoes and lettuce and tomatoes on the side. A large glass of sweet tea to wash it all down. Although my mom's cornbread was sweet I still poured that syrup over it but, no butter for me back then. Today, I add the honey butter and sometimes I will take it back to my childhood days and add syrup just because.
Did You Know
Cornbread and spoonbread has basically the same ingredients but spoonbread is a lighter, moister version of cornbread. Almost like a souffle or fluffy custard, made with boiling water. Cornbread is more cake base consistency.
Ingredients Cast Iron Sweet Cornbread
1 cup corn meal
1 cup flour
2 tsp baking powder
1 tsp baking soda
7 tbsp granulated sugar
1/2 cup unsalted butter
1 1/2 cup warm milk
2 large eggs
1 small can cream corn (8oz)
Let's Cook!
Preheat the oven to 350°F
In a large mixing bowl combine the flour, corn meal, baking soda, and baking powder.
Whisk the ingredients to ensure that they are evenly distributed.
In a second bowl combine the warm milk, eggs and sugar.
Whisk the ingredients together until it is well blended.
Slowly add in the wet ingredients into the dry ingredients until it is well incorporated.
Into a food processor add the cream corn until completely puree.
Pour into the cornbread batter. Blend well.
Melt 2 tbsp of butter in the cast iron skillet. Pour in the cornbread batter.
Bake at 350° F for 40 to 45 minutes on until golden brown and a toothpick is clean when checking if it's done from the middle.
Ready to serve!
Bon Appetit, ENJOY!
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