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SWEET CORN BREAD that is perfectly dense and sweet every time. If you love northern-style cornbread, this will quickly become your recipe!
All right, everyone, I'm about to be controversial.
Today I am sharing the best corn bread recipe and you are about to see that it has sugar.
Overall, I love southern food, but when it comes to corn bread, I just have to eat sweet things.
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I know people are passionate about knowing whether sugar belongs to corn bread or not, so if you like the southern version, don't overlook it. You will hate this recipe. 🙁
If you want a rich, dense, sweet cornbread That goes very well with my turkey chili and my instant ham and bean soup, well, here you are. I have the best corn bread recipe for you and I am so excited that you are here for it.
How to make corn bread:
One of the things I love about corn bread is that it's EASY!
Sure, you could use a Jiffy mix box and call it a day, but homemade is almost as simple and it's ALWAYS better (and that comes from a girl who grew up in Jiffy)!
Start by adding dry ingredients to a bowl, and then add the wet ingredients.
You will need cornmeal, flour, sugar, salt, and baking soda for the dry ingredients. Wet ingredients include oil, egg, and buttermilk.
There is no need to use a mixer here. Just stir them by hand until smooth.
This buttermilk cornbread mix is spread out on a baking sheet or cast iron skillet and baked for about 25 minutes.
That's! I told you it was easy.
Do you like a little heat with your candy? Add some diced jalapeños.
Buttermilk free? Add a tablespoon of vinegar to a measuring cup, and then add milk to the 1 cup mark. Let it sit for 5 minutes and you will have a cup of buttermilk. This is buttermilk cornbread, so don't skip the buttermilk! You need the acid to help the cornbread grow.
Do you like sweet, but not too sweet? Feel free to adjust the sugar to your liking. I wouldn't leave it out entirely, but you should be able to cut it in half without a problem.
More corn bread recipes:
If you love corn bread as much as I do, you'll want to try these other recipes, too!
This Jiffy corn casserole is a staple in all of our festive dinners.
The Mexican corn bread casserole is always a hit with my taco-loving kids.
Mini corn dogs are one of my daughter's favorites!
This tamale casserole has a corn kernel base with a chicken dressing and enchilada sauce. So good!
And, if you're trying to cut carbs but can't live without cornbread, check out this keto cornbread!
Sweet corn grain
Preparation time 5 minutes Cook time 25 minutes Total time 30 minutes Servings: 8 Course: Bread Cuisine: American Calories: 289 kcal
Northern style corn bread: rich, dense and sweet. This is perfect topped with a little butter and a drizzle of honey.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- Preheat oven to 400 degrees. Grease a 9-inch round cake pan or cast iron skillet.
- Add flour, cornmeal, sugar, salt, and baking soda to a bowl and stir to combine.
- Add oil, egg, and buttermilk to a small bowl and mix to combine.
- Add the wet ingredients to the dry and stir until combined with some remaining lumps.
- Spread mixture on prepared pan and bake for 25 minutes or until toothpick inserted near center comes out clean.
- Chill 5 minutes before slicing and serving.
Slightly adapted recipe from All recipes.
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