Moist, tender Sweet Cornbread makes the perfect easy side or warm breakfast. No need to get fancy with the cornmeal, any will work fine. I prefer Saco Buttermilk powder over supermarket buttermilk, but you can substitute 2 cups buttermilk for the milk\/water and Saco powder.<\/p>\n
9×13\u201d <\/strong><\/td>\n| Pan size<\/strong><\/td>\n | 8×8\u201d\u00a0 <\/strong><\/td>\n<\/tr>\n | \u00a0<\/strong><\/td>\n | Wet Ingredients<\/strong><\/td>\n | \u00a0<\/strong><\/td>\n<\/tr>\n | 1 (2 sticks)<\/td>\n | butter, melted<\/td>\n | \u00bd (1 stick)<\/td>\n<\/tr>\n | 1 cup<\/td>\n | sugar<\/td>\n | \u00bd cup<\/td>\n<\/tr>\n | 4<\/td>\n | eggs<\/td>\n | 2<\/td>\n<\/tr>\n | 2 cups<\/td>\n | milk or water<\/td>\n | 1 cup<\/td>\n<\/tr>\n | 1 tsp<\/td>\n | vanilla extract<\/td>\n | \u00bd tsp<\/td>\n<\/tr>\n | <\/td>\n | Dry Ingredients<\/td>\n | <\/td>\n<\/tr>\n | 2 cups<\/td>\n | cornmeal<\/td>\n | 1 cup<\/td>\n<\/tr>\n | 2 cups<\/td>\n | all-purpose flour<\/td>\n | 1 cup<\/td>\n<\/tr>\n | 1 tsp<\/td>\n | baking powder<\/td>\n | \u00bd tsp<\/td>\n<\/tr>\n | 1 tsp<\/td>\n | baking soda<\/td>\n | \u00bd tsp<\/td>\n<\/tr>\n | \u00bd tsp<\/td>\n | Saco Buttermilk powder<\/td>\n | \u00bc cup<\/td>\n<\/tr>\n | \u00bd tsp<\/td>\n | salt<\/td>\n | \u00bc tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n | Preheat oven to 350\u00b0F. Lightly butter<\/strong> or grease<\/strong> an 8×8 or 9×13 pan. Set it aside.<\/p>\n In a large bowl, whisk together melted butter<\/strong> and sugar<\/strong> until combined. Add eggs<\/strong> and mix well. Add milk\/wa<\/strong>ter<\/strong> (or buttermilk)<\/strong> and vanilla<\/strong> and stir until combined.<\/p>\n In a separate medium bowl, whisk together all of the Dry Ingredients.<\/strong> Pour dry ingredients<\/strong> into buttermilk<\/strong> mixture and fold together then stir just until flour<\/strong> is all moistened (the batter<\/strong> will still be lumpy).<\/p>\n Pour batter<\/strong> into prepared pan and bake: Store in an airtight container and reheat individual servings for 15 seconds or so (with or without a slab of butter!) Super good drizzled with honey!<\/p>\n Recipe Notes<\/strong> Storage<\/strong> For best results, wrap your cooled 9×13 a couple times in plastic wrap or transfer cornbread to an airtight container. Store at room temperature for up to three days or refrigerate for up to one week.<\/p>\n How to freeze Cornbread<\/strong> To freeze pieces: Cool cornbread<\/strong> completely. Cut into squares or pie wedges and place pieces in a freezer size bag with parchment paper in between each slice.<\/p>\n Cornbread<\/strong> can be frozen for 3 to 4 months. Defrost cornbread by letting it sit at room temperature for about 30 minutes or so. There is no need to thaw it in the refrigerator.<\/p>\n To warm up Sweet Cornbread,<\/strong> wrap it in foil and bake at 350\u00b0F for 10 to 15 minutes. Alternately, you can warm individual pieces in the microwave by wrapping in a damp paper towel and microwave for 20 to 60 seconds.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 15 Servings Adapted from Carlsbad Cravings Moist, tender Sweet Cornbread makes the perfect easy side or warm breakfast. No need to get fancy with the cornmeal, any will work fine. I prefer Saco Buttermilk powder over supermarket buttermilk, but you can substitute 2 cups buttermilk for the milk\/water and Saco powder. 9×13\u201d Pan size 8×8\u201d\u00a0 \u00a0 Wet Ingredients \u00a0 1 (2 sticks) butter, melted \u00bd (1 stick) 1 cup sugar \u00bd cup 4 eggs 2 2 cups milk or…<\/p>\n |