Hickory Ridge, AR

Sweet Southern Cornbread

Gin Lee
https://img.particlenews.com/image.php?url=0vw6Gl_0pgPmibZ00
Sweet Southern CornbreadPhoto byGin Lee

Sweet Southern Cornbread

Whether you want a pan of cornbread to serve with beans and taters or to serve alongside a bowl of homemade chili tonight, this cornbread will not disappoint!

Ingredients:

  • 1 1/3 cups of self-rising flour
  • 1 cup of yellow cornmeal
  • 6 to 8 tablespoons of Splenda, or sugar
  • 1/2 teaspoon of seasoning salt
  • 1/2 teaspoon of freshly ground black pepper
  • 3 eggs
  • 4 tablespoons of melted butter, plus extra butter to melt over the top of the cornbread after it's baked
  • 1 3/4 cup of evaporated milk

Instructions:

In a bowl, add 1 1/3 cups of self-rising flour, 1 cup of yellow cornmeal, 6 to 8 tablespoons of Splenda, or sugar, 1/2 teaspoon of seasoning salt, and 1/2 teaspoon of freshly ground black pepper. Whisk the dry ingredients together. Set aside.


Now, in a separate bowl, add 3 eggs, 4 tablespoons of melted butter, and 1 3/4 cup of evaporated milk together and whisk. Then add the wet ingredients to the bowl of dry ingredients. Mix just until the ingredients are incorporated with each other. Do not overmix the batter. Overmixing will create a dry and tough pan of cornbread.


Grease a cast-iron skillet or baking pan. Using a smaller pan will make the cornbread thicker, whereas a bigger pan will make a thinner pan of cornbread.

Now, pour the cornbread batter into your preferred pan. Allow the batter to sit for ten minutes before baking.


Transfer the pan to a 350-degree oven. Bake for about 25 minutes. Do not overcook your cornbread. Overbaking will make your cornbread dry.


Next, add extra butter to the top of your cornbread. I slice my cornbread into big pieces to allow the butter to melt in between each slice as well.

Serve and enjoy!

 


This is original content from NewsBreak’s Creator Program. Join today to publish and share your own content.

Comments / 0

Published by

About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR
26K followers

More from Gin Lee

Comments / 0