This is my new go-to cornbread recipe. I am in love. PLUS, for all of you gluten free eaters, I just substituted my favorite cup-for-cup gluten free flour with the AP in this one and it works like a charm. My little Gluten Free guy keeps asking for me to make this again! Side note, I served this bread with the Springdell Mustard Molasses Baby Back Ribs I made, a match made in heaven.
Gather the following:
- 1 cup of Flour (AP or gluten free)
- 1 cup of yellow cornmeal
- 2/3 cup of white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons of baking powder
- 1 teaspoon cinnamon
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
**you can lower the sweetness in this recipe if you like a little bit less sweet corn bread**
Procedure:
You need a hot oven for this one, preheat to 400 degrees. Spray or grease an 8 inch round pan for thick bread or 10 inch round pan for a little thinner bread.
In a large bowl stir together the flour, cornmeal, sugar, salt, and baking powder.
Stir in the milk, egg, vegetable oil, and cinnamon.
Mix until it is totally combined and pour it into your sprayed pan.
Pop that into the 400 degree oven and bake for 20-25 minutes or until done.
While that is baking you can get the Strawberry butter made. I had some extra strawberries I had taken out of the freezer from the summer share and decided to make this bread special with some delicious butter!
Whip 1/2 a cup of room temperature Amish Roll Butter in the mixer.
Add in 1 Tablespoon of powdered sugar and 1 teaspoon of vanilla. Whip until that is combined.
Add in 1/2 to 3/4 cup of strawberries and mix til combined.
OMG this is the best ever. Added to the top of a slice of warm cornbread and it tastes like a summer strawberry shortcake!
Enjoy this everyone…I know you will!
