Sweet, Cakey Cornbread

Sweet, Cakey Cornbread

Well, as my hairdresser would tell me, my roots are showing.  This time though we're talking about cornbread, and I mean Yankee cornbread, sweet and delicious, made to go with Sunday's Boston baked beans dinner, fried chicken, or steaming bowls of chowdah.  And if it's not sweet enough for you, slather on the honey butter, all drippy and sticky and wondrous.  Food of the gods, I'm telling you, grins.

This cornbread, as the title suggests is cakey, not crumbly, with a finer texture.  It holds up well to lots of butter!  I happen to use white cornmeal this time but the yellow cornmeal works very well and near as I can tell it's just a difference in color.

One caveat:  As much as I love this recipe, it is not that great for cornbread dressing.  Look to our southern cousins for a recipe, where there is less sugar and can really showcase the savory seasonings.  Good stuff!  You need both in your life to be complete.

SWEET, CAKEY CORNBREAD

1 cup cornmeal
3 cups all-purpose flour
1 1/3 cups sugar (I told you this was sweet!)
2 tablespoons baking powder
2/3 cup vegetable oil
1 teaspoon salt
1/3 cup butter, melted
4 eggs
2 1/4 cups milk

Preheat oven to 350 degrees Fahrenheit.  Grease and flour a 9" x 13" pan.

Combine all ingredients in a bowl and stir until well combined. Pour into prepared pan and bake 35 to 45 minutes or until golden brown on top and toothpick tests clean. 

COOK'S NOTES:  This makes delicious corn muffins.  Reduce cooking time, checking maybe after 20 minutes or so.  I use cupcake liners for easier clean up.