Sweet Country Cornbread
Updated: Nov 19
A southern cornbread recipe that would make grandma proud.
If you're from the South or from a family that enjoys soul-food, then you know that no meal is complete without fresh country cornbread.
When I was a kid and I would do something silly, my Auntie would sometimes say "That boys cornbread ain't done in the middle". Which is southerner for 'Stupid'. Well Auntie, this cornbread is definitely done in the middle. :)
If you follow any of my other baking recipes then you already know that I do not use egg or avocado since my husband is allergic. Instead, I prefer unsweetened applesauce since it act as a binding agent and does not change the flavor. It does however add the extra touch of moisture that keeps the cornbread tasting fresh, even after a few days.
*If you prefer to use egg feel free. 4 Tbsp of Applesauce = 1 Egg
1. Follow the instructions and mix your dry ingredients first so that they are well combined and evenly distributed. It will also help reduce lumps.
2. I prefer to use Cast Iron or Enameled Cast Iron bakeware which heats more evenly and gives the cornbread a beautiful crust.
3. Remember, your cornbread will continue to cook for a little while after you take it from the oven so don't leave it in too long. Otherwise you risk burning the bottom and sides.
4. If you want to make cornbread muffins just be sure to lightly grease the muffin pan prior to pouring your batter.
1 Cup Yellow Cornmeal
1 Cup All-purpose Flour
⅔ Cup White Sugar
1 Tsp. Salt
3 ½ Tsp. Baking Powder
⅓ Cup Vegetable Oil
1 Cup Milk
4 Tbsp. Unsweetened Applesauce (or 1 egg)
*Optional: Raw honey to drizzle after baking
Preheat oven to 400° (You can preheat your bakeware with it if you prefer)
In a Medium bowl, add all dry ingredients and whisk until well-combined.
Next, add the Milk, Vegetable Oil and Applesauce. Whisk to form a smooth batter.
Pour the batter into the bakeware evenly and bake for 25 minutes until golden brown.
*Baking times can vary between 20-30 minutes depending on your bakeware and oven. To test your cornbread, stick a toothpick in the middle and if it comes out clean then it's ready. Enjoy!
"You gonna eat your cornbread?"