Cornbread is one of the most satisfying, simple, delicious things ever made. It can be sweet, savory, baked as a crust for chili pizza (that's a recipe for another time). It's perfect for mopping up the last of the beans, BBQ and chili. It's a dessert when drizzled with honey. It's good, honest food.
It's also a very touchy subject. Some people like a little sweet in their cornbread. Some like it a lot sweet. Some don't want sugar to LOOK at their cornbread. Some people don't care, as long as it's hot and there's a lot of butter. I fall into the latter category. I love it all.
I do especially love the recipe I am about to share though, because it is so good with beans. I think being sweet enhances the beans and their flavor. It doesn't hurt that the leftover cornbread makes an amazing breakfast with jam or that my girls call this particular recipe "corncake" and beg me to make it.
Prepare to be blown away.....and be prepared to share this recipe. On bite and everyone wants the recipe. It's that good. No joke.
2 cups flour
2 cups yellow cornmeal
1 1/2 cups white sugar (just go with it!)
1 1/2 teaspoons salt
2 Tablespoons + 1 teaspoon baking powder
1 cup milk
1 cup 1/2 and 1/2 or cream (or another cup milk)
2/3 cup oil
Turn oven on to 400 degrees. Spray a 9x13 inch pan (or 2-9 inch round cake pans) with non-stick spray. Combine the first 5 ingredients in a large bowl. Stir well to combine. Add remaining ingredients and stir until just moistened, some lumps are ok. Too much stirring will make it tough. No one wants their cornbread to be tough. Pour it into your prepared pan(s) and bake for about 25-30 minutes, a little less if using the 2 cake pans. Cool slightly and slice.
And just like that, you have some amazing cornbread. As an additional note, these make super cornbread muffins. Fill your paper lined muffin cups almost to the top and bake for 20-25 minutes or until a toothpick comes out clean. The tops will be golden brown and the interior will be tender-soft.
You will be happy and so will your family....