We love our
Simple Sweet Cornbread and our
Sweet Corn Cake. I wanted to make cornbread to go with our supper and I was out of the Jiffy Cornbread Mix, which is an ingredient in both recipes. This new Sweet Cornbread recipe is still easy to make and very good. It is more of a traditional cornbread that is fluffy and drier than my other two recipes, which is not at all a bad thing depending what texture you want and what you are using the cornbread for. This cornbread was perfect with the chowder I made. The girls liked their cornbread topped with dairy free margarine. I didn't find a need to put it on because I was dipping it in my chowder. This cornbread reminds me of the cornbread my mom used to make with her
Chili when I was growing up.
Sweet Cornbread
2 1/2 cups cornmeal
2 cups flour
1 cup sugar
2 tbsp baking powder
1 tsp salt
2 cups soy milk
1/4 cup dairy free margarine, melted
1/4 cup water
Combine the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, margarine, and water then mix until thoroughly combined. Pour the mixture evenly into a sprayed 9x13 baking dish. Bake at 400 for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.
* You can substitute the 9x13 baking dish for two 8x8 baking dishes.
