Sweet Cornbread
From High Plains Journal’s Homemade in the High Plains cookbook, this week’s featured recipe is Sweet Cornbread from former HPJ’s very own Nick Wells. This cornbread makes a great side for any meal or stands alone as a hearty breakfast.
From the Kitchen of: Nick Wells
Retired HPJ Livestock Rep and Judging Team Coach from Dodge City, Kansas
Servings: 10-12
Total Time: 50 minutes
I like cornbread with lots of different foods, but you don’t need any other food to enjoy this one. I like it for breakfast sometimes with a little syrup or honey.
Ingredients:
1/2 cup melted butter
1 1/2 cup flour
1 cup sugar
2 tsp baking powder
2 eggs
1/2 tsp salt
1 cup cornmeal
1 1/2 cups milk
Instructions:
Cream butter and sugar, add eggs and beat well. Add cornmeal, then flour, baking powder, and salt. Alternately beat with each addition ending with milk. Bake in greased pans in a 375 degree F oven for 30 to 40 minutes. I like to use a 7 x 11 pan, but a muffin pan or an 8 x 8 works as well.
