Monday, May 29, 2017

Mmmmmm ... warm sweet cornbread!


Scrapatch Sweet Cornbread 

It is a cool and misty Memorial Day here.

A good day to bake a favorite comfort food.

This is my go-to recipe: 

4 eggs, separated
3/4 cup melted butter, cooled
3/4 cup milk
1/3 cup sour cream 
1 teaspoon vanilla 
2 cups flour
1 cup cornmeal
1 and 1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt (optional)

Preheat oven to 350 degrees.

I use a seasoned stoneware sheet pan and I do not grease it.

Melt butter and set to cool.

Combine dry ingredients and set aside for adding later.

Separate egg yolks and whites.  

Beat the whites until stiff peaks form.

In large separate bowl, using same beater, 
mix eggs, vanilla, milk and sour cream until frothy.
Mix in cooled melted butter.

In two additions, mix in dry ingredients just until combined.
Do not over mix.

Fold in beaten egg whites. 

Spread evenly in baking pan.

Bake 25-30 minutes or until tests done.

Serve warm with soft butter or honey.

Yummy!

This recipe is very sweet.
Reduce sugar if you do not like your cornbread as sweet as I do. 

Enjoy!





2 comments:

  1. Yum. That looks and sounds delicious.

    ReplyDelete
  2. It just seems that sour cream makes everything better. I just made two loaves of banana bread with a cup of sour cream in each batch...Yum. And I love corn bread, so I am going to make some of this from your recipe.

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