Amusement Park Cornbread

"This is a sweet cornbread similar to Smokey Bones cornbread. It is really light and is wonderful with honey butter!"
 
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photo by barefootmommawv photo by barefootmommawv
photo by barefootmommawv
Ready In:
30mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Preheat oven to 400°F (200°C). Lightly grease an 8-inch iron skillet.
  • In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition.
  • In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
  • Bake in preheated oven for 20 minutes, or until golden brown. Serve warm with honey butter.

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Reviews

  1. Big hit!! Very tasty!!
     
  2. Delicious ! So easy to make, and so good to eat. I like it best warm from the oven, but it's still good at room temp the next day. This recipe will replace all other cornbread recipes in my collection ! Note added 6/22/09...this works as muffins just as well, and it also freezes very well.
     
  3. I chose this recipe because we LOVE the 'Smoky Bones' cornbread, and this one did NOT disappoint -- it is light, and has a delightful cornbread flavor. I reduced the sugar to a half-cup based on other reviews, and did not find it too sweet at all. However, we also created a "pecan maple butter" to go with it (similar to what Smoky Bones serves with theirs) which went with this cornbread fabulously well, but also made the whole experience quite a bit sweeter! Still a delightful accompaniment to our homemade chili, though, even with the sweet butter.
     
  4. I added a can of corn to this and it was VERY good. Very light and fluffy, moist and sweet. Will make again, thanks!
     
  5. Very good, but a little sweet for my taste. My kids didn't want anything to do with the chili once they got a taste of the bread. I thought it was better as a snack. I made it a second time and reduced the sugar to 1/2 cup and it made a much better side to the chili that way. I baked it in an 8x8 glass pan for 28 minutes. It had a very nice texture and was moist even as left overs. It raised a little high in the center though, so I may try it in a 9x9 pan the next time.
     
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RECIPE SUBMITTED BY

I am 46 years old and have two children, both no longer live at home, so now I am back to cooking for just hubby and me:} My husband and I own a contruction company and we both work all the time. So cooking is my hobby, my stress reliever. I love to cook savory recipes like stews and soups. Italian, mmmmm. French, oo la la.....
 
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