Southern Pride Sweet Cornbread

Dawn's Note:

Long before Boston Market cornered the market on cornbread, the women in my family were making up a darn good corn bread themselves. Every BBQ or potluck this cornbread was in demand. I finally handed one of my aunties a measuring cup (you know they never measure anything) and learned how to make it. It really does resemble the taste of Boston Market, almost could be a dessert with that sweet taste of honey and some butter on top...

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 1 ¼ cups sugar
• ¼ cup honey
• 2 eggs
• ½ cup butter (softened)
• 1 cup milk
• 1 cup water
• 2 cups white cornmeal (for less gritty) or 2 cups yellow cornmeal (I use white)
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt

Directions:

1. Grease a 9x13 inch baking pan with shortening.
2. Preheat oven to 375°F.
3. Mix sugar, butter, eggs, milk, honey and water together in a large bowl.
4. Mix dry ingredients together in a separate bowl: cornmeal, flour,baking powder, and salt.
5. While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly.
6. Mixture will be slightly lumpy.
7. Pour into greased rectangular pan.
8. Bake for 25-30 minutes or until golden brown on top.
9. Serve with butter.

Reviews

[TasteTester]

Wow! These are so delicious -- and they came out nice and moist, not dry like a lot of other cornbread recipes I've tried. They cut into squares nicely too, not a lot of crumbs all over. The whole family loved this cornbread. I'll definitely be making it again!

[Bobbin]

This cornbread was fantastic. The only change I made was to reduce the sugar to 3/4 cup and they were still plenty sweet. The kids loved them, too, and I will be making this again. Update: I have made this numerous times now and have found that it is just as good with only 1/2 c sugar and 1/4 c butter with 1/4 c applesauce to substitute for the other 1/4 c of butter. Just thought I would share a way to make this wonderful cornbread a tad healthier.

[Cool Bean]

We have tried many cornbread recipes and always seem disappointed. This recipe is a KEEPER! YUM YUM! I was leary about the large amount of salt and baking powder and about the lumps in the batter after mixing. BUT, everything worked out beautifully! I made 22 muffins, cooked for 13 minutes at 375. We used a course ground yellow cornmeal. This is fantastic! Thank you!