robin’s cornbread
My sister in law, Robin, makes the very best corn bread on the planet. It’s sweet and moist and could almost be classified as corn cake. The sweetness goes perfectly with a spicy chili or red beans and rice.
~Robin’s Corn Bread ~
2 cups milk or buttermilk
2 Tablespoons butter, melted
1 teaspoon salt
1 cup cornmeal
4 large eggs, lightly beaten
1 cup sugar
1/2 cup flour
1 Tablespoon baking powder
Scald milk. Add butter and salt. Stir in cornmeal and cook over medium-low heat, stirring constantly, allowing mixture to thicken a bit. Beat in eggs. Add sugar, flour and baking powder. Bake in a buttered 9 x 13 pan for a thinner corn cake, or use a 9 x 9 square cake pan and use the same amount of batter for a thicker corn cake if that’s what you prefer.
Bake in a glass pan at 325 degrees F for 30 to 35 minutes or until golden around the edges and the center springs back when poked with your finger.
Enjoy!
~Melissa
Enjoy!
~Melissa
Hi Sis!
You are FAR too sweet to include my humble cornbread recipe on your gorgeous blog! You are definitely right about it being more like corn-cake, though. You know me…the girl’s got a sweet tooth! I am thoroughly missing you guys, and am really wishing you lived right next door so that I could collapse into a chair and gab away the day with you (holding a glass of red wine, of course!) This halfway across the country thing is not working for me 😉 Chat with you soon?
Hugs and love,
Robin
P.S. When I double the recipe, I don’t double the salt…just my humble opinion on that!
xoxo,
Robin
Hi there Sis 🙂
LOVE this recipe! Of course including it is just natural when posting a chili recipe. It’s the perfect accompaniment! thanks for the salt tip! Miss you and love you so.
XO,
Leisa
What is the difference in flour and baking flour? My daughter loves sweet cornbread. I have never made sweet cornbread and I am very interested in this recipe!
This looks SO good, girls! I ADORE cornbread, especially with a dab of honey butter. This is a “must make soon” recipe!