This cornbread recipe is like that. It’s good.
I mean, really, it’s GOOD.
As I’m telling EJ that “NO, there’s not too much sugar in this,” he noted that I was picking up every possible crumb out of the pan and eating them.
No, of course it doesn’t actually need to be so sweet.
Practically a cup of sweetener in something we’re serving with sweet, rich baked beans …. okay, perhaps it’s possible to drop the amount of sugar in here.
Actually, by a lot.
And I know that in the southern United States, cornbread never, ever has sugar in it. No sugar in the cornbread, but plenty in the tea, right?
But I’m not in the United States, so we’ll have sugar in ours.
- 1/4 cup butter
- 2/3 cup sugar
- 1/4 cup honey
- 2 eggs
- 1/2 teaspoon sea salt
- 1 cup cornmeal
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 cup milk
- Cream the butter and sugar.
- Beat in the honey.
- Beat in the eggs, then add the dry ingredients.
- While mixing those in, add the milk (I eyeballed it to get a thick but wet batter).
- Pour into a 9x13" pan that has been lightly greased/buttered and sprinkled with a little cornmeal.
- Bake at 350F until done in the middle.
To decrease the (very high) sugar content, use orange juice instead of milk, eliminate the honey, and reduce the sugar to 1/2 cup. The texture will change slightly but it will still be delicious and won't send you into sugar shock.