Sweet Northern-Style Cornbread

Cornbread can be made many different ways and the final product can be anything from dry, gritty, and unsweetened to really moist, sweet, and even cake-like. Typically, “northern style” cornbread is sweeter and lighter than “southern style” cornbread, which in my opinion can be really bland and dry.

I much prefer northern style cornbread, and my recipe sort of takes it to an extreme with fine white cornmeal and a texture that’s really cakey and light. It’s really good with chili or soup, but my favorite way to enjoy cornbread is hot out of the oven with a little butter and maple syrup or honey on top. YUM.

Sweet Northern-Style Cornbread

The recipe is really easy with just two steps. First, mix together cornmeal, flour, sugar, baking powder, and salt

Sweet Northern-Style Cornbread

And then mix in the wet ingredients (melted butter, eggs, and milk).

Sweet Northern-Style Cornbread

Then pour the batter into greased pans and bake it. This recipe works really well for both corn muffins and cornbread in a pan. I made a tiny round cornbread in a mini ramekin, too :)

Sweet Northern-Style Cornbread

It’s best eaten fresh out of the oven and completes any southern/country/soul food meal as a side dish, though honestly it’s great to eat just as a snack by itself!

Sweet Northern-Style Cornbread

The recipe makes 10-12 muffins or a pan of cornbread. Bacon and green onion cornbread is also really good, and you can make it by preparing the recipe as usual except with half a stick instead of a whole stick of butter. Cook diced bacon (6-8 strips) in a pan and measure out ¼ cup of the bacon grease to add along with the wet ingredients. Then drain the rest of the bacon and stir the bacon pieces into the batter along with a handful of diced green onions.

Sweet Cornbread

Ingredients:

    1 stick of butter

    1 cup fine cornmeal

    1 cup flour

    ½ cup sugar

    2 teaspoons baking powder

    ½ teaspoon salt

    2 eggs

    1 cup milk

Directions:

    Preheat the oven to 350 degrees Fahrenheit and grease a casserole dish or muffin tins with a small piece of butter or with nonstick spray.

    Melt the stick of butter in the microwave or on the stovetop, and set aside to cool.

    In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt using a fork.

    Mix in the melted butter, eggs, and milk.

    Pour into muffin tins or a baking dish (fill about 2/3 of the way up, because the bread will rise) and bake until it is firm when you press down slightly on the middle. For muffins, bake about half an hour, and a little longer for a pan of cornbread.

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One thought on “Sweet Northern-Style Cornbread

  1. I substituted unsweetened almond milk for the milk and it came out great!! So delicious. I made it into muffins to serve with vegetarian chili. Great winter meal.

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