Happy New Year to all of you!! Hope your holidays were great.
Trent from Texas was kind enough to share a recipe with us for sweet cornbread that has been in his family for generations!
TRENT'S SWEET CORNBREAD
Trent ’s #1 rule above all others for making this cornbread a success - you need a 9" cast iron skillet with a little rust on the handle (OK, so the rust is a bit much, but you have to use the cast iron).
Pour batter into skillet and scrape bowl to get all that you can in the skillet. Set skillet on middle rack and bake for 25 minutes. Remove from oven -- let cool in pan 5 minutes. Slice into 8 sections. Add unsalted butter if you like.
Enjoy!
Trent from Texas was kind enough to share a recipe with us for sweet cornbread that has been in his family for generations!
TRENT'S SWEET CORNBREAD
Trent ’s #1 rule above all others for making this cornbread a success - you need a 9" cast iron skillet with a little rust on the handle (OK, so the rust is a bit much, but you have to use the cast iron).
- 1 cup ALL-PURPOSE FLOUR
- 1¼ cup
BLUE CORNMEAL
- 1 large EGG at room temperature
- 3 Tbsp. CLOVER HONEY
- 2/3 cup TURBINADO SUGAR(substitute white sugar if preferred)
- 1 tsp. salt
- 3½ tsp. BAKING POWDER
- 1 cup WHOLE MILK
- 1/3 cup OIL (corn or canola) + 2 Tbsp. for coating skillet
- 1/2 can CREAMED CORN(half of a 15 oz. can)
- 1/2 can HATCH GREEN CHILIES (mild or hot, whichever you prefer)
- 1/2 tsp. GARLIC POWDER
Pour batter into skillet and scrape bowl to get all that you can in the skillet. Set skillet on middle rack and bake for 25 minutes. Remove from oven -- let cool in pan 5 minutes. Slice into 8 sections. Add unsalted butter if you like.
- Preparation time: 10 minutes
- Baking Time: 25 minutes
- Cooling Time: 5 minutes
- Total Time: 40 minutes