Midwest Cornbread……sweet!

If you have tuned in to the Weather Channel even one time in the last two days, you know the Midwest is having quite a storm.  It’s being called the Blizzard of Oz, Snowmageddon, Snowpocalypse, and the Storm of the Century. Lots of businesses and schools will be closed for a couple of days until the storm blows over and we can all dig out.  In the mean time, lots of soups are being made all over the frigid land.  Snow days are the best days for making soups, baking, and reading all the snow comments on facebook.

I made a chicken noodle vegetable soup and decided cornbread was in order.  Went to the pantry and could not find a Jiffy cornbread mix.  Did I hear a gasp?  I think I did.  Yes, the Gravy Girl uses a mix now and then.  I’m not a purist, I’m a practicalist.  Is that even a word? 

If I wanted cornbread I’d have to make it from scratch.  Not a problem.  I did a search and found this one.  I was pretty particular about which cornbread recipe I would use.  I’m not a Southern girl, so I had to have a sweet cornbread.  Also, I don’t like a lot of gritty corn meal in the cornbread.  This recipe was a winner.  In fact, I may not ever use Jiffy again.  (Just between you and I, I probably will.  I love Jiffy mixes.  There, I said it.)

Disclaimer:  Jiffy does not know me nor do they know I love their mixes. The first step is admitting you like Jiffy mixes.

Here is the recipe I got from a website that no longer exists.  It has been replaced by this site:  Jam Hands
Many thanks to Laurie, the sister of Jam Hands, whose recipe I stumbled upon.  How’s that for giving credit where credit is due?  I try my best to let you all know where I get a recipe or if a recipe is one of my own creations.  Southerners take note, this is very sweet.

A Sweet Cornbread Recipe
                                 by Laurie, tweaked just a bit by Kansas City Gravy Company

2 large eggs
3 Tablespoons melted butter
1/3 cup canola oil
1 1/2 cups milk

1 1/2 cups all purpose flour
1/2 cup corn meal
3/4 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees.  Spray or grease an 8 X 8 baking pan.  In a mixing bowl, mix the wet ingredients together.  In a separate bowl, sift all the dry ingredients.  Slowly add the dry mixture to the wet mixture. Stir until mixed together. Pour into the prepared pan and bake for about 35 minutes or until a toothpick comes out clean.  Serve warm.

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One Response to Midwest Cornbread……sweet!

  1. Ali says:

    Hah – You have quite the memory on you! I have trouble remembering what month it is. :)

    I have used Jiffy mixes a bunch, no shame in that. I think I prefer the Krusteaz brand of cornbread the best of the mixes I've tried. If you come across one in the grocery store I recommend giving it try. It is nice when you are tired to skip a few steps and utilize a box mix.

    Anyhow, I'm happy to hear my sis's recipe was a hit. I'll be posing more of her recipes soon :)

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