Golden Sweet Cornbread
Cornbread with a soft, cake-like texture that makes a wonderful addition to chili.
Equipment
- 1 standard sized round cake pan
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ⅔ cup sugar + more for topping
- 1 tsp salt
- 3 ½ tsp baking powder
- 1 egg
- 1 cup milk
- ⅓ cup vegetable oil
Instructions
- In a medium or large bowl, whisk flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined.
- Pour batter into prepared pan and smooth. Then, using a spoon or sugar shaker, sprinkle the top with sugar (this will give a nice crust).
- Bake in the oven for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
Notes
- Again, if you want to make this with your chili, you just have to start it 30 minutes before your chili finishes.
- Store on the counter for up to 3 days covered in plastic wrap or in an airtight container.
- Mixing Bowls - These are space-efficient and have airtight lids you can use to cover them if they sit out or snap on for storage in the fridge. I use them for everything, from baking to cooking to salad, and they are going almost five years strong.
