My sweet daughter Maggie introduced us to this recipe and it quickly became part of the family repertoire. Cornbread always reminds me of my Grandpa Walker. He had these amazingly cool corn bread molds in the shape of ears of corn. I am hoping that I inherit them one day because somehow they always made the cornbread taste a little better. Sweet cornbread from a sweet girl.
Maggie’s Sweet Cornbread
Published on January 4, 2019 | By surleplat |
- Prep Time
- Cook Time
- 1 C flour
- 1 cup cornmeal
- 5 TBSP sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1/3 cup veg oil
- 1 large egg, slightly beaten
- 1 cup of sharp grated cheese, packed
- 1-2 jalapeños, seeded and minced
- Preheat oven to 400. Lightly grease and flour an 8-9 “ square pan.
- Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil and egg. Stir until everything is combined.
- Add cheese and minced jalapeño. Gently stir into cornmeal mixture. There should be scattered clumps of flour about the size of peas.
- Grease the pan and pour in the batter. Bake for 25-30 minutes until the cornbread starts to brown slightly around the edges and a knife inserted in the middle comes out clean.
- Serve hot with plenty of butter.
- Servings : 10
- Recipe Type : All Recipes, Breakfast & Brunch
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min
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