In the world of cornbread, there are two distinct camps — sweet and savory. I love them both, but the sweet, cake-like version is the cornbread I grew up with…the sweet cake-like version that came in the box of Jiffy Corn Muffin Mix. This recipe came out of a pantry void of a Jiffy box and a simmering pot of chili on the stove. Necessity is, indeed, the mother of invention and, in this case, cornbread.
- 1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup brown sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 cup milk
1 large egg
1/4 cup butter, melted
- Preheat oven to 375 degrees Fahrenheit. Spray a 9 x 9 inch baking dish lightly with non-stick spray.
- Combine flour, cornmeal, brown sugar, salt and baking powder in a large bowl.
- Add the egg, milk and butter, stirring until well-mixed. Pour batter into prepared pan and bake for 20 to 25 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Makes 9-12 pieces of cornbread.