Like it: Sweet Fluffy Cornbread

Sweet fluffy cornbread muffins to go with chili.

Again, I have a gem of a recipe I found online a few years ago, but cannot credit the source because I did not write it on the recipe! Oh well. Here is my favorite cornbread recipe. As the name implies, it is a sweet, fluffy cornbread. No dry, crumbly cornbread around here! We like to eat it with chili, stews, soups, etc. Just smooth on a little whipped butter spread and enjoy.

Sweet Fluffy Cornbread

1 cup flour

1 cup cornmeal

2/3 cup sugar

1 tsp salt

3 1/2 tsp baking powder

1 egg

1 cup milk

1/3 cup vegetable or canola oil

Preheat oven to 400 degrees F. Mix the dry ingredients in a bowl. Mix the wet ingredients in a separate bowl (I use a 2 cup Pyrex measuring cup). Pour the wet mixture into the dry mixture and mix only until it is all moistened. Pour into pan (9″ round, 9″ square Pyrex, or 12 muffins) and bake 20-25 minutes. I find muffins are closer to 20 minutes and a 9″ square Pyrex is closer to 30 minutes (a good 4+” tall, make sure the center is done!). The top will be a medium golden brown, should bounce back when you touch the center, and a toothpick should come out clean. Extras are still good reheated the next day, after that I would toss extras into a freezer bag for when you need cornbread for stuffing.


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