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Sweet Buttery Cornbread
This is mom’s hardbound 1957 Betty Crocker Cookbook. As you can see it has been well-loved, like some floppy eared stuffed toy, hauled around from place to place until only love is holding it together.
As a little girl it fascinated me. I used to love looking at the retro pictures that would make a 50’s housewife proud. These were several of my favorites.
Not that I had any interest in cooking, mind you. But I loved the pictures. When I moved out in my early twenties, it was the first thing I took. I cherished it. From then on, mom and I had an ongoing debate of just exactly whose Betty Crocker Cookbook it was. I still smile every time I look at it.
This Cornbread for a Crowd is sweet and buttery-crunchy good. I’m posting it because we’re cooking for a 175 person youth activity for our church and the kids requested cornbread and chili. Naturally, Jeff wanted some for himself, so I hauled out this wonderful old cornbread mold I appropriated from mom’s kitchen.
Don’t you love that word ‘appropriated’? It sounds so much better than ‘blatantly stole’. : )
This cornbread comes together very easily. I really like adding the optional corn nibbles. They add a sweet, juicy pop of flavor. I added the Pepper Jack cheese for Jeff’s version but not for the youth, since I want a more broad appeal.
I prefer a sweet version of cornbread and this recipe really delivers. Granted, this recipe uses 3 bowls, but I promise it’s worth it!
Don’t you just love sweet warm cornbread dripping with butter?
Let’s do this!
This wonderful cornbread holds together beautifully.
It’s light, fluffy and the taste is fantastic.
- cooking spray to grease pan
- 2/3 cup butter softened
- 1 cup sugar
- 3 large eggs
- 1 and 2/3 cups milk
- 1 and 1/3 cups all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 (11 ounce) can Niblets corn drained well
- 1 large jalapeño pepper seeded, roasted, peeled and diced
- 1 cup Pepper Jack cheese shredded
- 1 (9 x 13 inch) baking dishes
Pre-heat oven to 400°F.
Place corn in strainer over sink or bowl to drain.
Spray the bottom and sides of a (9 x 13 inch) baking dish with cooking spray.
In a medium bowl, with an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes.
In a second bowl, whisk eggs and milk until combined.
In a third bowl, combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with egg mixture. Stir just until the flour is moistened (batter will be slightly lumpy).
If including any of the optional items, mix them into the batter.
Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
Once cooled, cornbread can be covered with plastic wrap or foil and stored up to 2 days at room temperature. Cornbread can be frozen up to 3 months, wrapped in foil and placed in a heavy-duty freezer bag. Thaw on the counter.
When ready to serve, cut into 6 by 3 rows to serve 18 for each baking dish.
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