Southern Sweet Cornbread
Updated: Feb 8
Southern Sweet Cornbread History
We all know and love cornbread. When America was first discovered we also found corn. “While the rest of the country was flourishing from the production of wheat, the south was just too hot for it. In hot weather, ni heavy rainfall, wheat can go rancid. Which really opened the door for corn. It was easy to grow, it was very easy to prepare. All you really needed after you harvested was a mortar and pestle to grind your corn into this great meal which would then be used for cornbread.” (Southern Living)
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: The Southern Spice Rack
· 3 cups all-purpose flour
· 1 cup yellow corn meal
· 1 cup White Sugar
· 1 tablespoon baking powder
· 1 tablespoon salt
· 2 sticks of room temperature unsalted butter
· 4 room temperature eggs
· 2 ½ cups milk
· ½ cup vegetable oil
1. Pre-heat your oven to 350°F. If using a cast iron place about three tablespoons of vegetable oil into your cast iron and let pre-heat in the oven as well ( this forms a nice hard crust along the bottom, this step can be skipped for a softer cornbread.) If using a square baking dish lightly oil to prevent sticking, do not preheat baking dish.
2. In a large bowl combine the flour, corn meal, white sugar, baking powder, and salt and whisk.
3. Add the butter, eggs, milk, and oil. Mix until well combined.
4. Once the oven and skillet are preheated carefully pull the cast iron out of the oven.
5. Pour your cornbread batter into the skillet, and place back into the oven.
6. Cook for about 35 to 40 minutes, until cooked throughout and golden brown.
7. Once cooked turn the cornbread out onto a plate to let cool to the touch.
8. Once cool cut slices and serve with butter.
Cite: Southern Living. “The Southern History of Cornbread.” Southern Living, www.southernliving.com/veggies/corn/southern-history-of-cornbread-video. Accessed 27 Jan. 2021.