Oh snap, I’ve just been schooled! Yesterday afternoon, I trotted over to my neighbor’s to drop off my latest batch of cornbread, which was a hybrid of the first one I attempted and a recipe my sister gave me. This was all in attempt to not use the Jiffy called for in my sister’s recipe. (Those hydrogenated oils are bad for you!) As I handed over the goods, my neighbor then finally admitted to me he was a “cornbread snob”. I sort of gasped a little and dropped my jaw, realizing that I had been sending over junk! Before I could run away in embarrassment and shame, he went on to explain that he is from the south and what we eat up herrr is what the southerners call Yankee cornbread, sweet and cake-like. REAL cornbread, on the other hand, is dense and coarse (aka without sugar and flour). And now I know…
* 1/4 pound butter
* 1 cup white sugar (based on your yankee liking)
* 4 eggs
* 1/2 teaspoon baking soda
* 3/4 cup cornmeal
* 3/4 cup all-purpose flour
* 1/2 teaspoon salt
Preheat oven to 375 degrees F (175 degrees C). Grease your mini loaf tins (I used 2x).
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Add in the sour cream and creamed corn. In a separate bowl, mix together the cornmeal, flour, baking soda and salt until well blended. Pour the wet ingredients into the dry ingredients.
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. I usually just watch and remove it from the oven when it reaches the right amount of “golden brownness”.