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Cornbread Copy Cat Maize Sweet Cornbread Recipe Recipe

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This recipe for Cornbread Copy Cat Maize Sweet Cornbread Recipe is from From Seeds to Riches, 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:  
Dry Ingredients
1 cup all purpose flour
1 cup fine yellow cornmeal
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients
1 large egg, lightly beaten
1 cup 2% milk (use buttermilk for extra tenderness)
1/2 cup vegetable oil
1 tablespoon melted butter
1 teaspoon vanilla extract (optional, for flavor depth)
Directions:
Directions:
1. Preheat oven to 400 degrees. Grease a 9 inch square baking pan or an 8 inch cast-iron skillet well with non-stick spray, butter or bacon drippings.

2. Combine dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.

3. Combine Wet Ingredients: in a separate medium bowl, whisk the beaten egg, milk, vegetable oil, melted butter, and vanilla extract.

4. Mix Batter: Pour the wet ingredients into the dry ingredients. Stir just until combined the batter may still have a few small lumps, which is fine. Do not overmix.

5. Bake: Pour the batter into your prepared pan. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

6. Serve: Let the cornbread cool for a few minutes before slicing.
Personal Notes:
Personal Notes:
For extra moisture and richness, you can add 1/2 cup of sour cream or 1 cup of corn kernels to the batter before baking.

 

 

 

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