Cakey Cornbread for the soul…..

This cornbread is not a Southern cornbread. There. I said it. It’s sweet, cake-like, and moist. Add a pat of butter to a just-out-of-the-oven slice, and you will find happiness. I smile thinking about this. The recipe is simple and needs nothing more than a bowl and whisk. I use a cast-iron pan but these can be poured into muffin tins to make corn muffins. Muffins take less time to bake and freeze well. Wintry days are made for baking and enjoying the fruits of your labor by a roaring fire.

My “friend” has made this recipe. She once accidentally  used twice the amount of butter. Another time she forgot the vegetable oil. Both times it was still delicious. Obviously, it’s best if you follow the recipe. My “friend” sometimes hurries in the kitchen. So silly!

2 cups all-purpose flour

1 cup cornmeal

3/4 cup sugar

1/2 tsp. salt

1 tbsp. baking powder

2 large eggs

1 1/2 cups whole milk

1 1/2 tbsp vegetable oil

1/4 cup melted butter cooled slightly

Heat oven to 350 degrees. If using a  9″ cast-iron pan, lightly oil it and place in the oven to heat. If you’re making muffins, you can skip this step. Put papers in the muffin tin or grease them generously. I use oversized muffin tins. These tins make 6 muffins, a regular 12 muffin pan works also.

In a large bowl, mix together flour, cornmeal, sugar, salt and baking powder.  You can reduce the sugar to 1/2 cup. In another bowl, whisk together the eggs, milk, and oil. Don’t add the melted butter. Not yet!

Pour the wet ingredients into the dry. Add the melted butter and stir just until mixed.

Remove the cast-iron pan from oven. Place it on the stove. Careful. It’s very hot! Pour batter into hot pan and bake for 1 hour. I set the timer for 45 minutes and start checking for doneness.  If you are making muffins, depending on the size, they will take 20 -30 minutes. I always set the timer for 5 minutes less and start checking with a knife or toothpick. They should come out clean. The cornbread should also be slightly browned on top.

Sit back. Make a cup of tea, open your newspaper, and enjoy a slice of warm cornbread with sweet butter. You will forget your worries!


Here’s the original recipe from East Coast Grill in Cambridge.


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