Skip to content

Sweet Cornbread

October 24, 2009

Finally, something that’s not pumpkin-flavored.  Just kidding.  Here’s a recipe for sweet cornbread, adapted from and changed a bit for a lighter treat.


Sweet Cornbread

  • 1 cup self-rising cornmeal
  • 1 & 1/2 c light buttermilk
  • 1 1/4 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/3 tsp salt
  • 1/4 c light brown sugar
  • 1/4 c granulated sugar
  • 1 egg
  • 6 tbsp light olive oil

Set oven to 400 degrees and spray muffin pan.  Mix cornmeal and buttermilk together until well combined (does not have to be beaten, just stir thoroughly before adding next ingredients). Add the flour, sugar, and brown sugar, stirring between each addition.  Add baking powder, salt, and baking soda, continue to stir.  Batter should know be thick, add the egg and olive oil for and stir until the batter is a pourable consistency.  Bake for 15 minutes, or until golden.


Whisk together a portion of honey with double the portion of softened butter (for example: 1/4 c honey and 1/2 c butter) to spread on top of the cornbread muffins.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: