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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Shonny's Sweet Cornbread Recipe

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This recipe for Shonny's Sweet Cornbread is from Cuisine of a Carter, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup vegetable oil
2 cups white cornmeal
3/4 cup all-purpose flour
1/3 cup white sugar
4 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk
Directions:
Directions:
Preheat oven to 350 degrees
Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.
Recipe also makes dozen cornbread muffins
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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