Homemade Sweet Cornbread

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Cornbread is such a simple and delicious food.  It’s almost like a blank canvas.  You can make it more sweet with the addition of sugar or honey.  You can make it savory by adding ingredients like chives, bacon, jalapenos, or cheese.  This recipe is slightly sweeter than traditional cornbread and when I’m not adding anything into it, this is a perfect side dish for any meal.

I know a lot of people think that cornbread is a side dish reserved for soups, chilies and stews.  But I find it to be a perfect combo with many summer time favorites like grilled chicken, barbecue ribs, and pulled pork.  The sweetness is a great contrast to the tangy spice of barbecue sauce.  So while you may be hesitant to heat up your house during the summer, it’s totally worth it for this delicious cornbread.

Homemade Sweet Cornbread

2 cups flour

2 cups cornmeal

1 1/3 cup sugar

1 teaspoon salt

1/4 teaspoon cinnamon

2 tablespoons baking powder

2 eggs, room temperature

2 cups milk

2/3 cup melted, salted butter

Directions:

Preheat oven to 400°F.  Prepare a 9 x 13 pan and an 8 x 8 pan with non stick spray or butter.  Whisk together flour, cornmeal, sugar, salt, cinnamon, and baking powder.  Add in eggs, milk, and melted butter.  Mix until combined.  Fill each pan until it’s about halfway full.  Bake at 400°F for 25-35 minutes.  You will know it’s done when the edges are a dark golden brown and a toothpick comes out clean from the center.  Make sure you don’t over bake.  It will make your cornbread dry.  Start at 25 minutes and add time if needed.

So don’t let the warmer weather make you think cornbread is out for the next few months, turn up the air conditioning for a couple of hours and get this baking!  Do you have a favorite ingredient that you add into your cornbread recipe to take it over the top?  Let us know in comments so we can try it out too!  Enjoy!