Updated from the archives
As pretty much anyone who reads this blog absolutely must know, I love love love my husband Michael. And also I adore him and think he’s really great. And did I mention I love him? Oh, because I love him.
Some days, I think that directly right after Michael comes cornbread. And that it’s the very most especially best thing ever. You know, other than Michael (and pregnancy).
When I was growing up, my mom made a fantastic cornbread that had corn kernels in it and I also have great love for Dorie Greenspan’s corn muffin with corn kernels, so I was a little skeptical about trying cornbread recipes without actual corn in them when I developed this recipe about two years ago.
And I have never been more mistaken.
This. Is. My. Favorite. Ever.
I’ve made it over and over again whenever I want cornbread. I’ve tried other recipes since, but this one is simply my favorite. There are generally two schools of cornbread: sweet and savory. This tends to the sweet side and it’s light and fluffy, hence the “cakelike” part of the name. Still, it’s a great accompaniment to chili, gumbo, or a big main dish salad. It’s delicious on it’s own, but when you add butter or honey…fuhget about it.
Cakelike Cornbread
Ingredients
- 1/2c cornmeal
- 1 1/2c flour
- 3/4c sugar
- 1 Tbsp baking powder
- 1/2tsp salt
- 1 1/2c milk
- 2 eggs
- 6 Tbsp butter, melted
Instructions
- Whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and butter. Fold wet ingredients into the dry ingredients until just combined (lumps are okay).
- Pour into an 8 x 8″ baking dish sprayed with cooking spray.
- Bake at 375 degrees 30-35 minutes or till a toothpick inserted in the center comes out clean.
My husband and I tried you cornbread recipe last weekend and absolutely loved it. I would always buy our cornbread at a local grocery store and after making this cornbread I will never have to buy cornbread pre-made again. I recently started a blog about family recipes along with hair bows that I am making. You should check it out at Chicky’s Bowtique.
oh my, this cornbread is delicious! We had it tonight with our favorite boilermaker chili. Fabulous!
We got a pretty good snow here in DC today, so of coarse I had to bake something.. made this earlier today and man, oh, man is it good! Also made your recipe for chocolate brownies and can’t wait to break into them after dinner- hope they’re as delicious as this cornbread!
Yum!! This is fantastic! I’ve tried several cornbread recipes and this is by far the best! Made it this morning and hopefully I can stay out of it so there will be enough left for supper! 🙂
I will admit, I’m quite partial to the “cakelike” variety of cornbread too! No shame 🙂
love,
cathy b. @ brightbakes
YUM! I will most definitely have to try this out – I usually only make the kind with the actual kernels in it too hah I love me a sweet cornbread!!
looks delicous! and you have the CUTEST dishes!
This looks great! I’ve had some great cornbread in my life and not so great and I can’t wait to have this with chili sometime soon. 🙂
Mmm, this cornbread looks wonderful Emily! I too love it with some honey and butter… it melts in your mouth! I have my own no-fail recipe made with buttermilk, but next time I make it I will definitely give your recipe a try! Thanks for sharing.
Wow sounds delicious! Next time I make cornbread I’ll be sure to use this recipe!
And beautiful pictures by the way, love the plates and the yellow design.