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Thursday, May 7, 2020

Southern Sweet Cornbread

Well hi folks, been forever since I've made a post.  So much has happened since then, new great grandchildren, deaths and so much more.  So many life changes in our family, and now this Cornavisus affecting our country.  What's next????

We celebrated Easter this past Wednesday b/c one of my grandsons had to work Easter Sunday, he is a correction officer and the county jail and is just 20 years old he also turned 21 the end April.  Wow where have all the years gone??

I made this cornbread for our dinner, which was a hit.  It was made in a cast iron skillet but you could make it in a cake pan, probably wouldn't have the great bottom crunch but the flavor would still be there. I found this recipe on Pintrest here.  This was very good but I also think it could have been a bit sweeter, so next time I will probably add and additional 1/2 cup sugar.



  • 4 eggs
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 3/4 cup melted butter
  • 1 cup cornmeal
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt


    1. Preheat your oven to 350F, grease the skillet and place in the oven to warm up.
    2. In a medium-sized mixing bowl combine the flour, cornmeal sugar, baking powder and salt and mix well.
    3. In a large mixing bowl combine the eggs, milk, melted butter, and vanilla and mix well.
    4. Slowly stir the dry ingredients into the wet ingredients and mix until combined but still lumpy.
    5. Pour into your hot skillet and bake for 30 to 35 minutes or until golden brown on top and a toothpick comes out clean in the center.     
Well peeps, going to try and get something posted every week.  Have lots of things I've made but have not posted.  Stay healthy and safe at this crazy time,, and remember to Always Find the Time to do the Things you Love.


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