AMAZING Cornbread Cake
LOVE Corn Bread but not the heavy kind that when you eat it you’re afraid to go swimming afterward? No fear with this delight! It’s a perfect pairing for chili, stew or a substantial soup if you want a side or stretching the budget.
You’ll find my recipe of this corn bread is not as heavy as the traditional kind, or as light as cake; it’s just right. In fact, it can be served all on it’s own, or with some honey butter by it’s side….oh, you’ve got a winner.
My easy recipe is just one page away, so come on over and let’s get some made up today.
1 cup sugar
1 cup butter (2 sticks)
1 egg, beaten
1 ½ cups flour (can use half white & half wheat)
1 cup cornmeal
2 tsp. baking powder
1 tsp. salt
Preheat the oven to 350 degrees.
Prepare an 8×8 or 9×9 pan by coating with a spray release.
In a large bowl, cream the sugar and butter.
Add in the beaten egg.
Combine the flour, cornmeal, baking powder and salt in a small bowl.
Then add to the creamed mixture.Now add in the buttermilk
Bake for 30 minutes or until a toothpick comes out clean.Can be doubled and baked in a 9×13” pan.
Cook for approx. 45 minutes – 1 hour.
Serve with butter or honey butter.
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013
Get more great recipes and fun stuff from A Mother’s Shadow by clicking HERE
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