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Sweet Cornbread

Source of Recipe

From "I Heart Soul Food" by Rosie Mayes


Recipe Introduction

"Now, I personally love sweet cornbread, even though I know a lot of people (even some in my own family!) will say it's not Southern cornbread if it's sweet. We'll just have to agree to disagree, because I like everything sweet and that goes double for my cornbread. That said, you can make this exact same recipe without the sugar and it will work just fine."

List of Ingredients

◦  ½ cup vegetable oil, plus more for greasing
◦  3 cups all-purpose flour
◦  1 cup yellow cornmeal
◦  1 cup granulated sugar
◦  ½ cup brown sugar
◦  1 tablespoon baking powder
◦  1 teaspoon kosher salt
◦  4 medium eggs
◦  2½ cups whole milk
◦  1 cup (2 sticks) salted butter, softened


Recipe

Preheat the oven to 350° F. Lightly oil a 9-by-13-inch baking dish or a 12-inch cast iron skillet.

In a large mixing bowl, combine the flour, cornmeal, sugars, baking powder, and salt. Once the dry ingredients are well incorporated, add the eggs, milk, butter, and vegetable oil. Mix everything until it's combined.

Pour the cornbread batter into the baking dish or skillet, and bake for 35 to 40 minutes. Serve with Red Beans and Rice.


Makes 10 to 12 servings