And no, I’m not talking baseball — I’m still talking cornbread! 😉
As I mentioned previously, there are two basic kinds of cornbread — Southern cornbread, usually made with buttermilk, and a sweet cornbread that is often referred to as Yankee cornbread.
My mom absolutely, positively cannot stand, in any way, shape, or form, Yankee cornbread.
But…can you keep a secret?
I have a soft spot in my heart for Yankee cornbread.
I haven’t made it or eaten it in years — and if I were to make it now, I’d likely replace a goodly portion of the sugar with Splenda or some such — but there’s just something about the almost dessert-like sweetness combined with cornmeal that I find appealing, at least in my memory. I think it harkens back to the times when Yankee cornbread would be the only remotely palatable item on my school lunch tray.
My favorite Yankee cornbread recipe comes from my trusty Sunset bread cookbook. The recipe says it makes 6 servings, but I think it’s more like 12 servings. It smells so yummy, you’ll be singing tunes from the musical “Damn Yankees” (go on, take 145 seconds out of your life and watch — you know you want to! 😉 ):
You know, watching that reminds me that I have never seen the whole show, just bits and pieces of it. I should remedy that some day, shouldn’t I?
Yankee Cornbread (aka Sweet Cornbread) (Makes 12 servings)
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1 1/2 cups regular all-purpose flour
- 3 teaspoons (1 tablespoon) baking powder
- 1/8 teaspoon salt
- 1 1/2 cups yellow cornmeal
- 1 cup milk
- Preheat oven to 400F.
- In a medium-sized to large bowl, blend together sugar and vegetable oil. Mix in eggs.
- In a medium-sized bowl, sift flour with baking powder and salt; add cornmeal.
- Blend dry ingredients in with sugar/oil/egg mixture alternately with milk.
- Grease and flour a 9″x9″ square pan. Pour batter into pan.
- Bake for about 30 minutes.
Note: If you want to make corn muffins instead, grease and flour 12 muffin cups. Bake until done, about 2o to 25 minutes.