Everyone has their comfort foods, and most of mine I've realized quite recently are made from corn. It's the unique combination of being both from the South, and growing up as an Italian-American that really cements it. From the italian side you've got 1000's way to make polenta and delicious summery grilled corn. The southern side gives you grits, boiled corn, hush puppies, spoon bread, and best of all corn bread. Not just any corn bread, I grew up on a thick, sweet, cake cornbread. There are few things that taste better straight from the oven than that.
I've had kind of a stressful few past weeks. I mentioned that I'm in the process of going into photography more full time. It's taking a lot of planning, interviewing, and stressing to get to the point I'm even at now. So I've been eating my feelings more than I'd like to admit. I haven't been going crazy, just cooking a bit more like Mama used to make then my normal dark green and lean protein fair. But that's besides the point. You want to know how to make this said delicious, comforting, amazing cornbread right?
Golden Sweet Cornbread
- 1 cup yellow corn meal
- 1 cup flour
- 1 cup milk
- 1 egg
- 3 1/2 tsp. baking powder
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 1 tsp. salt
Heat oven to 400 degrees. Dump all every single one of your ingredients into a bowl, and combine until smooth.
Grease a 9 inch round cake pan liberally with butter. Were talking "is butter a carb?" liberal.
Dump all the ingredients into the greased baking pan.
Cook for about 25 minutes, until a knife pulls out mostly clean from the cornbread. I like mine the tiniest bit undercooked. If that's not your thing, wait until the knife pulls clean.
That's it. It's so easy, you'll find any excuse to make it. #teamsweetcornbread