Sweet Cornbread
Sweet Cornbread Recipe from Liberia - Milk, Eggs, Butter, Flour and More
Introduction
Sweet cornbread is a classic Southern dish that is loved for its slightly sweet flavor and moist texture. It is the perfect side dish to accompany a hearty meal, such as barbecue or chili. In this article, we will explore the history of the recipe, cooking tips and tricks, nutrition information, serving suggestions, and more.
History
Cornbread has been a staple in Southern cuisine for centuries. Native Americans were the first to make cornbread using cornmeal, which was readily available to them. When European settlers arrived in America, they adopted the Native American tradition of making cornbread and added their own twist by sweetening it with sugar.
Ingredients
How to prepare
- Cream together butter and sugar, then add eggs.
- Mix the dry ingredients.
- Add 0.5 cup of the flour-corn meal mixture and mix well.
- Add 0.5 cup of milk and mix well. Then, add the remaining flour-corn meal mixture and milk, and blend well.
- Bake at 350°F.
- Serve hot with butter or liver gravy.
Variations
- Add chopped jalapenos for a spicy kick.
- Mix in shredded cheddar cheese for a cheesy cornbread.
- Substitute buttermilk for regular milk for a tangier flavor.
Cooking Tips & Tricks
Make sure to preheat your oven before baking the cornbread to ensure even cooking.
- For a moister cornbread, you can add a can of creamed corn to the batter.
- To prevent the cornbread from sticking to the pan, grease the pan well before pouring in the batter.
- For a golden crust, bake the cornbread in a cast iron skillet.
Serving Suggestions
Sweet cornbread is best served warm with a pat of butter or a drizzle of honey. It pairs well with barbecue, chili, or fried chicken.
Cooking Techniques
Bake the cornbread in a preheated oven at 350°F for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Ingredient Substitutions
You can use vegetable oil instead of butter.
- You can use honey or maple syrup instead of sugar.
Make Ahead Tips
You can make the cornbread batter ahead of time and store it in the refrigerator for up to 24 hours before baking.
Presentation Ideas
Serve the cornbread in a rustic cast iron skillet for a charming presentation.
Pairing Recommendations
Sweet cornbread pairs well with savory dishes such as barbecue, chili, or fried chicken.
Storage and Reheating Instructions
Store leftover cornbread in an airtight container at room temperature for up to 3 days. To reheat, wrap the cornbread in foil and warm in a 350°F oven for 10-15 minutes.
Nutrition Information
Calories per serving
One serving of sweet cornbread contains approximately 250 calories.
Carbohydrates
One serving of sweet cornbread contains approximately 30 grams of carbohydrates.
Fats
One serving of sweet cornbread contains approximately 10 grams of fat.
Proteins
One serving of sweet cornbread contains approximately 5 grams of protein.
Vitamins and minerals
Sweet cornbread is a good source of iron and magnesium.
Alergens
Sweet cornbread contains dairy (milk, butter, eggs) and gluten (flour).
Summary
Sweet cornbread is a delicious and comforting side dish that is relatively high in carbohydrates and fats. It is a good source of protein, iron, and magnesium.
Summary
Sweet cornbread is a classic Southern dish that is loved for its slightly sweet flavor and moist texture. It is the perfect side dish to accompany a hearty meal, such as barbecue or chili. With a few simple ingredients and cooking techniques, you can easily make this delicious cornbread at home.
How did I get this recipe?
The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly, and the gentle breeze carried the scent of freshly baked bread through the air. I was visiting my dear friend Margaret, who was known for her delicious home-cooked meals. As soon as I walked through the door, I could smell the aroma of something sweet and savory baking in the oven.
Margaret greeted me with a warm smile and a hug, and as we chatted in her cozy kitchen, she mentioned that she was trying out a new recipe for sweet cornbread. Intrigued, I asked her if she would share the recipe with me, and she happily obliged. She pulled out a faded, handwritten recipe card from her recipe box and handed it to me with a twinkle in her eye.
"This recipe has been passed down through generations in my family," Margaret said, her voice filled with nostalgia. "It's a special treat that we always enjoy during family gatherings and celebrations."
I held the recipe card in my hands, marveling at the delicate script and the faded stains of butter and flour. As Margaret busied herself in the kitchen, I carefully read through the ingredients and instructions, taking mental notes of each step. The recipe called for simple, wholesome ingredients like cornmeal, flour, sugar, butter, and buttermilk, all of which I had in my own pantry at home.
After spending a lovely afternoon with Margaret, savoring her delicious sweet cornbread and sharing stories of our childhood memories, I bid her farewell and headed home, eager to try out the recipe for myself. As soon as I walked through my own kitchen door, I rolled up my sleeves and set to work, following the instructions on the recipe card with precision and care.
The sweet aroma of freshly baked cornbread filled my kitchen, and I couldn't resist peeking through the oven door to watch as the golden crust turned a perfect shade of brown. When the timer dinged, I carefully removed the piping hot cornbread from the oven and let it cool on a wire rack, resisting the urge to slice into it immediately.
As I finally sat down to enjoy a warm slice of sweet cornbread with a pat of butter melting on top, I closed my eyes and savored the familiar flavors that reminded me of Margaret's kitchen and the cherished moments we had shared. The cornbread was moist and tender, with just the right amount of sweetness to balance out the rich, buttery flavor. It was a perfect blend of comfort and nostalgia, a taste of home that transported me back to my childhood days spent in the kitchen with my own grandmother.
From that day on, sweet cornbread became a staple in my own kitchen, a recipe that I would pass down to future generations just as Margaret had passed it down to me. Whenever I baked a batch of sweet cornbread, I would think of Margaret and the bond we shared over our love of cooking and sharing recipes that had been handed down through the years.
As I grew older, my collection of recipes expanded, each one telling a story of a special memory or a cherished moment shared with loved ones. But the recipe for sweet cornbread always held a special place in my heart, a reminder of the day I discovered it in Margaret's kitchen and the joy it brought to my own family gatherings and celebrations.
Now, as I sit here penning down this story for my grandchildren to read, I hope that they too will appreciate the simple pleasures of cooking and sharing recipes that have been passed down through the generations. And who knows, maybe one day they'll find themselves in a cozy kitchen, sharing a sweet cornbread recipe with a friend and creating memories that will last a lifetime.