Sweet Golden Cornbread

In my last entry we discussed my slow cooker chili, and I mentioned that I am always sure to serve it with a nice, thick piece of cornbread. Today the cornbread is the star!

I love to make this recipe, my husband is a huge fan of cornbread and it can tend to be a southern thing. It's great with so much though, last Thanksgiving I made it with our dinner. I think I mentioned before that my old friend through many years came to join us for the Holiday, and she had brought her new boyfriend for us to meet. Out of all the things I made for Thanksgiving, he claimed this to be his favorite. It's sweet cornbread, and nice and thick, but not too heavy. Sometimes I make it as cornbread muffins too, to switch it up a bit. No matter how you serve it, it's sure to be a hit!



Ingredients:

• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 1/3 cup white granulated sugar
• 1/3 cup brown sugar
• 1 teaspoon salt
• 3 and 1/2 teaspoons baking powder
• 1 large egg
• 1 heaping cup of milk (let a little spill over the edge)
• 1/3 cup vegetable oil
• 2 teaspoons vanilla extract

Directions:

First preheat your oven to 400 degrees, then spray or lightly grease your dish.
I typically use an 8x8 glass square casserole dish.

In a medium bowl, first combine all the dry ingredients.
Mix them up until they are well blended.

Add your milk and vegetable oil and stir.

Then add the egg and vanilla extract.

Mix until just blended, don't overstir.

Ok, so I have a funny story here. Sorry for the quality of this picture, but right before this I started whisking the batter and was also trying to take a photo. I dropped my camera in the batter! Luckily I had the wrist strap on, but the lens side fell in and now the shutter won't close. I've been on the market for a new camera so I can have some better quality photos, but now I guess you could say I'm aggressively looking. Just the week before my youngest had also dropped the very same camera, so it's on it's last leg!

So once you're done mixing, pour the batter (with camera bits!!) in your pre greased dish.
Set it in the oven and bake for about 22 minutes, depending on your oven.

If you do make it as muffins, lower the cooking time a few minutes. I find 18 minutes to be sufficient.

Your bread will come out nice and golden. Let cool for a few minutes.

Once cooled just a bit, I use a stick of butter or margarine and just rub it all over the top of the bread.
I do this quite a few times so it's nice and buttery.
Then, I cut it into 9 squares and do it again, so the butter can get in all the cuts and crannies. 

Once cooled, it's ready to serve!

Enjoy!