Sweet Cornbread Recipe from Scratch
Sweet cornbread is great with just about anything, but especially in Thanksgiving dressing and with soups, chili, and the like. To be honest, most Southerners do NOT put sugar EVER in their savory foods.
The first time I learned that people around the country use sugar often in their savory dishes was on a trip to the Grand Canyon. One of my favorite breakfast foods was sausage and biscuits from Hardee’s. I’ve never forgotten my impression of that sugar laden gravy…it was NOT GOOD, and I was devastated. I’m serious.
Well, I feel differently about this recipe. My grandmother always used Martha White Yellow Cornbread Packets and followed the instructions on the back of the packet for her “cornbread dressing cornbread.” This packet has sugar! “Dressing cornbread is made very differently” she would remind me.
For years, I used the packets, while for all other cornbread needs I’d make it from scratch. Well, I decided that I would test varying ingredients to find just the right recipe to create the same taste and texture of that of the cornbread packets, so I could make every cornbread recipe from scratch.
By mixing yellow all-purpose cornmeal, flour, sugar (I know, I can’t believe it), baking powder, and a little salt, I had the right homemade mixture! Voila! I had indeed prepared the most excellent sweet cornbread mixture. I found it to be excellent with chili and PERFECT for cornbread dressing!
Note: If you are having a large crowd, you can double the recipe. You may have to leave it in the oven a little longer than the recipe calls for. To check for doneness, stick a toothpick into the center of the cornbread. If it comes out clean and the top is golden brown, it is ready.
Watch me make this skillet cornbread on the Outdoor Channel:
Sweet Milk Cornbread
- 1/4 cup bacon drippings (or the same amount of a vegetable oil)
- 2 large eggs, beaten
- 1 cup milk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 400 degrees.
- In oven, heat drippings in 9” skillet until sizzling hot.
- Meanwhile, in a medium bowl, whisk eggs and milk until incorporated.
- In a large bowl, add cornmeal, flour, sugar, baking powder, and salt until well combined. Pour the wet ingredients into the dry ingredients just until blended.
- Pour drippings from skillet into cornbread mixture and mix well. The drippings should sizzle when they hit the batter. Pour batter into skillet.
- Bake for 30 minutes or until golden brown.