I grew up in the south, where cornbread was frequently served with our meals. Sweet cornbread is interesting to serve as a side to many dishes you serve at book club meetings because it’s different than the normal rolls or French bread, but tasty all the same. Plus you get to say you baked it from scratch (it’s easy!).
Sweet Corn Bread
Serves 8 to 10
- 1-1/2 cups flour
- 2/3 cup granulated sugar
- ½ cup yellow corn meal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1-1/4 cups milk
- 1 4-ounce can chopped green chiles
- 1 14.5-ounce can cream-style or regular kernel corn
- 2 large eggs, slightly beaten
- 1/4 cup vegetable oil
Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch-square baking pan.
In a medium bowl, combine flour, sugar, corn meal, baking powder and salt. Stir to mix ingredients. In a large bowl, combine milk, green chiles, corn, eggs and vegetable oil. Mix well. Fold in dry ingredients and stir just until blended. Pour into greased pan.
Bake for 25 to 30 minutes until top is brown and toothpick inserted into the center comes out clean. Let cool, cut into squares, and serve with butter and honey.