Some people may enjoy a dry bite of traditional cornbread, such as Mark Lowry, who believes that “Sugar in the cornbread is cake. When you bite into cornbread, it’s supposed to suck 90% of the moisture out of your body.” But for those who have a sweet tooth, and wish to retain their body’s hydration, this recipe is for you!
-1 cup corn meal
-1 cup flour
-2/3 cup sugar
-1 tablespoon baking powder
-1/2 teaspoon salt
-1/3 cup oil
-2 eggs, beaten
-1 1/4 cup milk
-3 tablespoons margarine
Combine wet and dry separately, then mix together. Pour into a greased 8″*8″ pan. Bake in the oven at 425 degrees for 25 minutes.
I’ve been looking for a good “cake-like” cornbread recipe! I grew up on the Albers’ Cornbread baked in a cast iron skillet, which IS the dry, unsweetened kind you referred to. I still love it dipped in buttermilk once in awhile, but the cake version goes so much better with some dishes! Thanks girl!