Sweet and Savory Cornbread Delight
Treat your family and friends to a delightful experience with this Sweet and Savory Cornbread Delight. Perfectly balancing sweetness and a hint of savory flavor, this cornbread is not only a fantastic side dish but can also double as a dessert. Its fluffy texture and golden crust make it a visual delight, while its rich flavor compliments spicy dishes like Jambalaya and chili wonderfully. Kids will love it, and it’s easy to make in under an hour, making it ideal for gatherings or cozy family dinners.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
All-purpose flour
1 cup (Measured)
Yellow cornmeal
1 cup (Measured)
White sugar
2/3 cup (Measured)
Salt
1 teaspoon (Measured)
Baking powder
3 1/2 teaspoons (Measured)
Egg
1 (Beaten)
Milk
1 cup (Measured)
Vegetable oil
1/3 cup (Measured)
Instructions
1
Preheat your oven to 400°F (200°C) and grease a 9-inch round cake pan.
2
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, white sugar, salt, and baking powder until combined.
3
In a separate bowl, beat the egg, then add the milk and vegetable oil, mixing well.
4
Pour the wet ingredients into the dry ingredients and stir until just combined – be careful not to overmix, as this will ensure your cornbread is light and fluffy.
5
Transfer the batter into the prepared cake pan, spreading it evenly.
6
Bake in the preheated oven for about 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7
Allow the cornbread to cool for a few minutes before slicing. Serve warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet and Savory Cornbread Delight?
It is a fluffy, golden cornbread that perfectly balances sweetness and savory flavors, making it suitable as a side dish or a dessert.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C) for optimal baking results.
What size pan should I use for this recipe?
A 9-inch round cake pan is recommended for this cornbread recipe.
How long does the cornbread need to bake?
Bake the cornbread for approximately 25 minutes or until the top is golden brown.
How do I know when the cornbread is done?
The cornbread is done when a toothpick inserted into the center comes out clean.
What are the dry ingredients required?
You will need all-purpose flour, yellow cornmeal, white sugar, salt, and baking powder.
What wet ingredients are used?
The wet ingredients consist of one beaten egg, milk, and vegetable oil.
Can I substitute the vegetable oil?
Yes, melted butter can be used as a substitute for vegetable oil for a richer flavor profile.
Why shouldn't I overmix the batter?
Stirring only until just combined ensures the cornbread remains light and fluffy rather than dense.
What dishes pair well with this cornbread?
It pairs exceptionally well with spicy dishes such as Jambalaya and chili.
Is this recipe suitable for children?
Yes, the sweet flavor and soft texture make it very kid-friendly.
Can this cornbread be served as a dessert?
Absolutely, the 2/3 cup of sugar gives it a delightful sweetness that allows it to double as a dessert.
How much sugar is in the recipe?
The recipe calls for 2/3 cup of white sugar.
What type of cornmeal is best?
Yellow cornmeal is used in this recipe for its classic taste and vibrant golden color.
Can I make this dairy-free?
Yes, you can substitute the milk with non-dairy alternatives like almond, soy, or oat milk.
How much baking powder do I need?
The recipe requires 3 1/2 teaspoons of baking powder to achieve a proper rise.
Can I add extra ingredients like jalapeños?
Yes, you can add mix-ins like jalapeños or shredded cheese to enhance the savory side of the bread.
How should I store leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days.
Can the cornbread be frozen?
Yes, wrap it tightly and store it in a freezer-safe bag for up to 3 months.
What is the best way to reheat it?
Reheat slices in the microwave for about 20 seconds or in the oven at 300°F until warmed through.
Can I make muffins instead of a whole cake?
Yes, this batter can be used in a muffin tin; just reduce the baking time to about 15-20 minutes.
How long does the entire process take?
The recipe is designed to be completed in under one hour, including preparation and baking.
Does the recipe require sifting the flour?
Sifting is not required; simply whisk the dry ingredients together until they are well combined.
Can I use a square pan instead of a round one?
Yes, an 8-inch or 9-inch square pan can be used as a substitute for the round cake pan.
Is it better to serve warm or cold?
It is delicious both ways, but many prefer it served warm shortly after cooling.
How much salt is included?
The recipe uses 1 teaspoon of salt to balance the sweetness.
Can I reduce the sugar?
Yes, you can reduce the sugar if you prefer a more savory and less sweet cornbread.
What is the texture of this cornbread?
The texture is described as light, fluffy, and moist with a golden crust.
Do I need to grease the pan?
Yes, greasing the pan is essential to prevent the cornbread from sticking.
Can I double the recipe?
Yes, you can double the ingredients and bake it in a 9x13 inch pan, though baking time may increase slightly.