Easy delicious Southern sweet cornbread made with basic ingredients
- Carbohydrate 175.117913333333 g
- Cholesterol 9.8 mg
- Fat 15.3315466666667 g
- Fiber 21.0913324788411 g
- Protein 30.1881 g
- Saturated Fat 3.68022666666667 g
- Serving Size 1 1 recipe (1029g)
- Sodium 266.268666666667 mg
- Sugar 154.026580854492 g
- Trans Fat 0.87651666666667 g
- Calories 958 calories
Step-by-step
- Combine the flour, baking powder, corn meal, salt, and sugar in a large mixing bowl.
- Add the eggs, then pour the milk.
- Next add the vegetable oil and the butter.
- Mix everything until it's well combined.
- Fold the ingredients until well combined.
- Lightly oil a 9x13, and pour the cornbread batter.
- Bake on 350 for 35-40 minutes.
- Serve and enjoy!
Operating within strict equipment constraints requires a standard 9x13 metal or glass baking pan, which distributes heat evenly across the dense batter. Prepping the baking vessel with a thin layer of neutral oil prevents sticking without altering the crust profile. Metal pans will brown the edges faster than glass due to thermal conductivity differences.
Sequence matters when hydrating dry components with dairy and fats. Whisking the flour, cornmeal, baking powder, salt, and sugars first ensures uniform leavening distribution before the liquids introduce gluten development triggers. Pouring the milk, softened butter, and vegetable oil directly into the dry well allows the eggs to emulsify the fats smoothly without overworking the flour.
Overmixing destroys the tender crumb structure by developing excess gluten networks, yielding a rubbery texture rather than a tender interior. Folding the batter gently just until the pockets of dry flour disappear protects the aeration provided by the baking powder. Monitor the oven closely as the internal temperature hits 350 degrees Fahrenheit, watching for a golden amber crust and a clean pull from the pan edges.
Baking takes between 35 and 40 minutes in a properly calibrated oven. Test doneness by inserting a wooden skewer into the geometric center; it should emerge free of wet batter. Cool the finished bread on a wire rack for 15 minutes before slicing to let the starches fully set.
