Name: FLUFFY SWEET CORNBREAD
Prep time: 5 min
Cook time: 28 min
Total time: 33 min
Ingredients: 2 Room Temperature Eggs; 1 tsp Baking Powder; 1 tsp Baking Soda; ¾ cup Sugar; 1 cup Flour; ½ cup Cornmeal; ¼ cup Melted Unsalted Butter; 2 tbsp Oil; ½ tsp Salt; ¾ cup Milk

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This sweet cornbread is deliciously flavorful and moist. It is a known fact that cornbread is a common staple in South America, but did you know that there are different types of cornbread? Now, I am not talking about sweet vs savory. I am talking about the type that is literally bread. That is what we have in Jamaica. Our cornbread is the equivalent of a slightly sweet pillowy dinner roll. I was surprised when I came to Canada and found that the cornbread here was more cake like.

When I first tried southern cornbread in a restaurant, it was sweet, and I loved it. Whenever I went out to eat, be it at that restaurant or another, I would always get cornbread if they had it or I would buy it at the grocery store. However, most of the time, the cornbread was too dry, or it had jalapeños, or something else that I did not enjoy. Needless to say, it was a disappointment. But whenever I had a craving, I would still go back to having it even if it was a little dry.

I am so excited to share this recipe with you. I can say that this is the best cornbread I have ever had. This recipe is simple to prepare, and you most likely already have all the ingredients in your kitchen. Although I like my cornbread sweet, you can reduce the sweetness or omit it altogether to suit your preference.

INGREDIENTS NEEDED FOR SWEET CORNBREAD

1. Fine Yellow Cornmeal

2. Baking Powder

3. sugar

4. Baking Soda

5. Eggs

6. Salt

7. Flour

8. Butter

9. milk

10. Oil

HOW TO MAKE SWEET CORNBREAD

1. Mix all your dry ingredients together.

2. Add in your wet ingredients and mix well.

3. Pour your mixture into a baking pan and bake at 350°F for 25-28 minutes.

4. Top with melted butter and enjoy.

HOW TO STORE IT

It will last for up to 4 days at room temperature. However, if you want it to last a little longer, you can store it in the fridge for up to 1 week.

Alternatively, you can freeze it for up to 3 months. Just ensure to wrap the cornbread individually if you already cut it.

DID YOU MAKE THIS RECIPE?

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