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Sweet Cornbread

October 24, 2009

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

DSCN1431

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.

A GREAT ADDITION:

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.

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