So which side do you fall on? Sweet or savory?
Those of us who grew up in the North, on Jiff muffin mixes no less, can only answer one way. Sweet of course. And pretty darn sweet at that.
It was my sister who finally found the perfect scratch recipe that imitates that Jiff mix. Well actually it is much better, but you know what I mean, it aims for the same level of sweetness and richness. I’ve fiddled with it just a tad, increasing the whole grains in it and using a coarser grind of corn, but otherwise left it pretty much as is. Which is swooningly perfect as far as I am concerned. But I am a Yankee. You have been forewarned.
Your Basic Cornbread
Adapted from Big Flavors of the Hot Sun
1 cup (126 g) AP Flour
1 cup (134 g) white whole wheat flour
1/2 cup (80 g) coarse grind yellow cornmeal
1/2 cup (84 g) medium grind yellow cornmeal
1/2 cup plus 2 T sugar
1/2 teaspoon salt
1 T baking powder
2 large eggs
1 1/2 cups whole milk
3/4 T vegetable oil
1/4 cup (1/2 stick) melted butter
Preheat the oven to 350 F. Lightly grease an 8X8 baking pan.
Whisk together the flours, cornmeals, sugar, salt, and baking powder. Set aside.
In a separate bowl, whisk together the eggs, milk, and oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Mix briefly and then add the melted butter. Stir until just barely mixed.
Pour the batter into the greased pan and shake briefly to level the surface. Bake for 50-60 minutes, or until the top of the cornbread is brown and a cake tester inserted in the center comes out clean.
Eat while warm with good butter!
I’m a southerner so I like my cornbread savory. That said, I love a good sweet cornbread, too. I’m really not too picky. If it’s good, I’ll eat it! Your pictures have me totally wanting to eat this. Kudos to your sis for finding the recipe!
I’m all about the sweet cornbread and if I don’t have to use Jiffy, even better!
Ironically (or at least coincidentally) Christopher made cornbread for dinner tonight! Neither sweet nor savory, kind of right down the middle with buttermilk. Definitely great with butter while warm!
But I do love a sweet cornbread…
I love (and was raised on) Jiffy cornbread. Yum!
There’s a great cornbread cookbook out there called the Cornbread Gospels by Crescent Dragonwagon. There’s tons of really good cornbread recipes in it too. Some sweet and some not.
i like my cornbread savoury. Probably because i havent had a good sweet one yet. This may be a good try for that!! love how moist it looks!
Yum! Love cornbread!
This seems way better than jiffy. But I confess I like the Marie Calendar corn bread mix they sell at Costco. :/ But I am going to try this, this weekend hopefully.
Laura, I popped in to check out your recipe using pomegranate juice, but OMG, this cornbread turned my tummy into a snarling pitbull..it looks amazing! Bookmarked!
BTW, I really loved the taste of the POM juice, as I like that tart-bitter fruity thang. However, add seltzer, lime and some hooch, and YOWZA! ;D Is the whole antioxidant thing really not all they make it out to be?
That Girl says
To be fair, I like both – I love cornbread with butter and honey and I love cornbread with cheese and jalepenos.
This looks great!
I remember having cornbread when I was little in the States, I think it was served with meat-loaf. But I also rememebr that it was wonderful and from a packet (although I can’t remember the brand)!
I will certainly have a go at making this!!!
yes, although i do prefer a less sweet cornbread, i would never turn this away. i think you’ve done excellent work here, laura. 🙂