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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (128g) Recipe makes 12 servings |
||
| Calories 345 | ||
| Calories from Fat 91 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.2g | 15% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 58mg | 19% | |
| Sodium 368mg | 15% | |
| Potassium 128mg | 3% | |
| Total Carbohydrate 59.5g | 19% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 26.9g | ||
| Protein 5.6g | 11% | |
Southern Pride Sweet Cornbread
By: Dawn
Dec 30, 2003
Long before Boston Market cornered the market on cornbread, the women in my family were making up a darn good corn bread themselves. Every BBQ or potluck this cornbread was in demand. I finally handed one of my aunties a measuring cup (you know they never measure anything) and learned how to make it. It really does resemble the taste of Boston Market, almost could be a dessert with that sweet taste of honey and some butter on top...
SERVES 12
Ingredients
- 1 1/4 cups sugar
- 1/4 cup honey
- 2 eggs
- 1/2 cup butter (softened)
- 1 cup milk
- 1 cup water
- 2 cups white cornmeal (for less gritty) or yellow cornmeal (I use white)
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Directions
1
Grease a 9x13 inch baking pan with shortening.2
Preheat oven to 375°F.3
Mix sugar, butter, eggs, milk, honey and water together in a large bowl.4
Mix dry ingredients together in a separate bowl: cornmeal, flour,baking powder, and salt.5
While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly.6
Mixture will be slightly lumpy.7
Pour into greased rectangular pan.8
Bake for 25-30 minutes or until golden brown on top.9
Serve with butter.
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Browse similar recipes by category
- Course > Breads
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: i8ntproverbs31
On Feb 2, 2010
i don't know boston market, but when I was a kid (in NY) my family would pay to have our relatives in Colorado ship us a case of Marie Calanders cornbread mix. This is the closest i have found! I made it once with white cornmeal per the directions and um yummy it waslike cake. Today I made it with ground organic corn meal, alittle less than a cup of succanut,and 4 T of oil (b/c i was out of butter!) Its not out of the oven yet, but I am sure it will be delish!
From: HeidiSue
On Oct 7, 2009
Great! Used 3/4 cup of sugar and they were perfect! Also, used half white corn meal and half yellow. Thanks!
From: Roger/OH
On Apr 21, 2004
Served this with bean soup. It was moist, sweet and very good. The ingredient list does not state how many eggs. I used 2. The directions doesn't say when to add honey. I added it with the wet ingredients.
From: Just Cher
On Feb 14, 2004
I was looking for a sweet cornbread recipe to take to work to go with our chili for our chili cook-off. I printed this up in a hurry and began to prepare the recipe the night before. I kept thinking I was missing something when I noticed there was no egg mentioned. I was a little worried but made the recipe as written. It came out perfect. Sweet and moist and not crumbly. I didn't win the cook-off but the corn bread was a big hit. You made me look good! Thanks!
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