Homestyle Sweet Cornbread
Yikes! My last post was over a year ago! I'm not one to make excuses for my absence, because... well... life gets in the way of blogging. But let me update you guys on what a busy year it has been for me. So after I fell of the blogging-radar, I travelled to New York City in September 2017. Shortly after that, I turned 30 in November and celebrated my birthday (where else?) in Paris. Then the day before my birthday, we learned that our bid on our dream house was accepted, and after that it was a whirlwind of selling my furniture, buying new furniture, packing, moving, and renovating. We moved to our new house in late March this year. I can honestly say the house is almost done, except for the study. I've also been working very much this year. Sometimes 6 days a week. So that leaves me with not a lot of time to blog. I actually do still bake regularly. I just don't have the time to edit the pictures and blog about the recipes, because as fellow-bloggers know, it takes a lot of time. And oh yeah, this September I went on a 15-day vacation to the US, and got engaged!
2018 is still not over, yet it has been an important year for me already:
- Bought my first house
- Got a promotion
- Went on a dream vacation
- Went to a Beyonce & Jay-Z concert
So enough about me, let's talk about you! I'm wondering how many bloggers/readers that I've connected with when I started the blog, are still around. I follow some of you guys on social media. Holler if you still love food!
So I will be posting the recipes I've baked this year in the coming weeks! So stick around and follow me :) We're starting off with a simple recipe for some, but for me it's very special: Homestyle Sweet Corn Bread. Why is it special to me? Because cornflour is really hard to get in Europe. I consider this an American comfort food. I had some cornbread at The Cheesecake Factory in LA, and I vowed myself I would go above and beyond to find cornflour here in the Netherlands. It wasn't easy. It wasn't cheap. But I finally got my hands on almost a kilo of cornflour. So let the corn-baking begin!
I'm starting with a simple, basic great cornbread recipe. I'm planning on making variations to the cornbread, so if you have any good ideas, let me know in the comment section. I already spotted a cheddar jalapeno cornbread recipe from Ina Garten that I would like to try. This recipe is from Betty Crocker.
Taste: 4.5 out of 5
Consistency: 4.5 out of 5
Overall appeal: 4.5 out of 5
Cornbread: Betty Crocker
- 1/4 cup butter or margarine (1/2 stick)
- 1 cup milk
- 1 large egg
- 1 1/4 cups yellow, white or blue cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.