There are about 11 million different ways to make cornbread and most of them are pretty darned good. I sometimes like a very sweet cornbread, but my husband prefers less sweet. With this one I tried to go in the middle and I was very happy with how it turned out.
A lot of recipes call for buttermilk in the batter. I typically don’t keep buttermilk in the house (Because of my drinking problem. That is if I have buttermilk I will drink it down in one sitting until it’s gone. The kids are so grossed out by that and so is my husband. I do it to taunt them sometimes). Because of that I always have buttermilk powder in the house. It’s a fantastic substitute for baking and very economical.
Combine your ingredients.
Mix.
Add to your greased 9X9 pan.
And bake at 400 degrees for about 20 minutes. It’s done when you tap the top and it springs back (there is this tiny little crunch sound that it makes too).
Add some butter and serve with beans or barbecued ribs. Yeah that’d definitely be better!
Semi Sweet Corn Bread
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup white sugar
- ¼ cup honey
- 2 tablespoons buttermilk powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg lightly beaten
- 1 cup sour cream
- ⅓ cup milk
- 1/2 cup butter melted
Instructions
- Warm butter, then combine all ingredients and stir. Add to greased 9X9 pan and bake in 400 degree oven for about 20 minutes until browned on top and top springs back when tapped.
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