Corn Bread Sweetened

By exdircomp

You can add a can of cream corn in the cornbread before cooking

Ingredients

• 2 cups all-purpose flour
• 2 cups yellow cornmeal coarse
• 1/4 cup sugar
• 1 tablespoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs, lightly beaten
• 2 1/2 cups buttermilk
• 1 stick (4 ounces) unsalted butter, melted

Preparation

Step 1

Make the cornbread: Place a 9-inch cast-iron skillet in the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk in the milk, buttermilk, eggs and almost all of the melted butter, reserving about 1 tablespoon for brushing the skillet.



Carefully remove the hot skillet from the oven and brush the bottom and sides with the reserved melted butter. Pour the batter into the skillet, return to the oven and bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Let cool 10 to 15 minutes, then sprinkle lightly with sugar for texture.