sweet cowboy cornbread

It’s amazing how many different ways there are to make cornbread. Seriously. There’s cake mix cornbread, bisquick cornbread, dry and crumbly cornbread, moist and caky cornbread… so many different variations and tastes and textures. After a fair amount of experimentation, I have discovered that I like mine slightly sweet (not cake mix sweet!) and moist. I also like a recipe that’s easy and quick, and doesn’t use any unusual ingredients. This recipe fits the bill perfectly! It also works great as muffins or as a larger cake. I baked mine in a 9 inch round cake pan this time, then cut it into wedges and drizzled them with honey. Delicious!

Sweet Cowboy Cornbread
adapted from Mel’s Kitchen Cafe

½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

Preheat the oven to 375. Lightly grease a 9×9 pan or a 12-cup muffin tin and set aside. Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain. Bake for 40-45 minutes (or 20-25 minutes for muffins), or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let stand a few minutes before serving.