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Basic (Slightly Sweet) Cornbread

First off, check out this beautiful shot of the sun setting I just managed to capture (by running outside in socks), literally seconds before it went all dusky and grey.  This, my friends, is why I love fall.

But anyway, once I brushed the leaves off my socks and went back inside, I needed a dinner plan.  Since I had a pot o’ simple vegetable soup leftovers just waiting to be reheated, I thought to myself, “what could go better with this than a quick pan of basic cornbread?”

Simple vegetable soup.  Basic cornbread.  Holla!

I found a sweet and quick recipe on The Galley Gourmet (via FoodGawker) and decided to give it a go.

Basic (and slightly sweet) Cornbread

  • 1 C all-purpose flour
  • 1 C cornmeal
  • 1/4 C white sugar
  • 2 t baking powder
  • 1/2 t baking soda
  • 3/4 t salt
  • 1 C milk + 2 t lemon juice (or 1 C buttermilk)
  • 1 egg (room temperature)
  • 1/4 C vegetable oil

Preheat the oven to 425.

Combine the dry ingredients.  Add the wet ingredients.

Pour into a greased pan (9’x9′–my standard brownie pan).  Let it rest for five minutes, then bake on the middle rack in the oven for 15-20 minutes, until the top is golden brown and an inserted toothpick comes out clean.

Let it cool for a few minutes, then flip it out of the pan (carefully, now) and cut into squares.

I really enjoyed this cornbread–slightly sweet and crumbly, just the way I like it.  Fritz also likes it–covered in butter and honey.

He’s just like that.  Others of us are still planning on fitting into their formal dresses, so we’re going with a little less butter and honey and a little more vegetable soup on this side.

Not sayin’ there’s no butter involved, though.  Let’s not get crazy here–just a little less.

Starting last night, I started to get a little of that sore throat, tired eyes, headachy, sore muscles, and really tired sick feeling.  I’m hoping with lots of rest and tea (and a movie date with Fritz later), that I’ll feel better.  I had a giant cafe au lait green monster this morning, and I might break out a peanut butter one a little later for dinner.  Soup ‘n’ a sandwich from Panera for a lunch date with Fritz this afternoon–yum!  A little nap/reading until our movie night, and hopefully I’ll be all set for a big day of errands and laundry tomorrow.

Oh!  And if you haven’t noticed, I have a new fancy little “Follow me on Twitter” button over on the right side there.  That’s right–I’m joining up with the rest of the 21st century and starting to tweet…ya know…stuff.  So if you have Twitter, follow me @LaurenZietsman!  I have a grand total of four followers right now, so I kinda feel like a loser.  Make me feel cooler, please!

And if you haven’t done it yet, like the Facebook page!

Have a good night, my technology savvy friends.

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2011/11/12/basic-slightly-sweet-cornbread/


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  1. Karly

    Nothing yummier than a sweet cornbread, especially covered in honey!

  2. Hannah

    Well, I have a twitter account and now I am following 2 of my daughters. I’m not sure where they are going, where they are leading me to, but I’m following.

  3. Michelle

    I love slightly sweet cornbread [and your yellow mixer]!

  4. Anna

    Your pictures are lovely! I am now completing my ingredients so I can create my own version of your recipe. I hope brown sugar is fine since I ran out of stock. Ready to have this for dinner. Thanks for the post!

    1. Lauren Zietsman

      I’m sure it’ll work fine…might even add a nice touch :)

  5. Trevor Allen

    I love love love you’re Kitchen Aid… I really wish I had one. The hand-mixer that we had here caught on fire… literally, so now I’m strengthening my arms having to whip cream by hand! I suppose there is a positive to the situation… right?

    1. Lauren Zietsman

      when I first decided to buy the kitchen aid, I was worried that it would just sit on my counter and not get used and i would regret wasting the money. NOPE! I use it a couple times a week and absolutely love it–and I got it for $100 cheaper because they discontinued that particular yellow :) but hey, nothing wrong with a free arm workout!

  6. Meredith MacD

    Thank you for posting this recipe. I have made it two times now, both times to go along with a beef stew :) It preps and cooks up so quickly. I made it in a pan the first time, and did muffin tins last night. Looooved them as muffins, so beautiful and great for portion control (until you eat two…). I sprinkle a little tubinado style raw sugar on the tops before baking, because I love the added crunch – and hey it looks pretty too.

    Last night I froze my leftover muffins after dinner in freezer bag, and warmed some in the microwave today with leftover stew – they were perfect! I mix this by hand since there’s no butter to cream or anything intensive, and I hate dirtying my Kitchenaid stand mixer. I have a metal paddle attachment, I want one of the white ones like yours. Maybe it would be easier to clean?

    Anyway, thanks again for an awesome recipe. It’s changed my soup dinners for the better :) Can’t wait for summer BBQ to roll back around to go with some of these too 😉


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