My kids are pretty picky eaters. Surprise surprise. Are there kids that don’t go through a picky-eating stage?
One of my go-to dinners is a super easy white chicken chili. That’s a recipe for another day. Anyways, my kids hate it. (Don’t listen to them though, everyone else loves).
Anytime I make chili, I have to have cornbread as a side. I just have to have it.
For a while, I used my mother-in-laws recipe that involves using a cake mix and boxed cornbread. I felt a twinge bit of guilt every time I ate it though because I knew it was mostly cake, but man was it good.
My sister shared this recipe with me a few years ago, and I will never, ever make another cornbread again.
It’s fluffy, sweet, and oh so moist. Everyone at my dinner table devours it. I joked with my husband the last time I made it, that it could really be called corn cake it’s that good.
So do yourself a favor and whip up some cornbread the next time you need a delicious side to your chili, or soup, or chicken, or whatever you may be eating for dinner. Don’t forget to slather it with butter and honey!
I just love those little sneaky fingers in the background.
Sweet Southern Cornbread
- 1 cup cornmeal
- 3 cups flour
- 1 1/3 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2/3 cup oil
- 6 tablespoons butter, melted
- 4 eggs, beaten
- 2 1/2 cups milk
- Preheat your oven to 350 degrees. Spray and grease a 9×13 pan or use a large cast iron skillet.
- Combine all of the dry ingredients in a large mixing bowl.
- Make a well in the dry ingredients and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny, but don’t be alarmed!).
- Bake for 35-40 minutes.