No Spam Recipes

Sweet Cornbread

Sweet Cornbread — a bread recipe, 8 ingredients, about 30 min.

Serves 8 · 30 min · Bread

contains glutencontains dairycontains eggs

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup (140 g / 4.9 oz) cornmeal
  • 2 cups (275 g / 9.7 oz) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ cup (160 g / 5.6 oz) maple syrup
  • ½ cup (90 g / 3.2 oz) brown sugar
  • ½ cup (125 g / 4.4 oz) butter, softened
  • 1 teaspoon salt
  • 2 eggs
Make it lactose-friendly
  • ½ cup (125 g / 4.4 oz) butter, softened → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In a large bowl beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the butter. Soften the butter beforehand if you must by heating it a little.
  2. The butter/egg mixture should be loose. Add the sugar and maple syrup, mix well, then add the salt to the liquid mixture.
  3. Mix the cornmeal and baking powder, then blend them into the liquids.
  4. Slowly add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie dough, able to stick to the mixing spoon and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how closely you measured.
  5. Pour into a greased pan, put into an oven heated to 200°C (400°F), and let bake for between 15–25 minutes.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0