Sweet Cornbread – Make it Like Cake

Most cornbread can be tough and gritty, and relies too much on your family spreading butter on it at the table as a counterweight. But as a server at a Milford, Mich., restaurant in 1992, I met my first cornbread baked like cake. It was love at first bite; a love that has lasted all these years.

With thin almonds strewn on top and baked in, it’s one of the most memorable textural tastes in human culinary experience. I was impressed how this cake-like cornbread delighted our customers with each bread basket served at their table. I’ve searched for recipes ever since and finally settled with my own recipe, and taking the best from a few favorites.

Coming up with the right mix wasn’t easy–there were lots of test failures–sometimes too much butter, not enough sugar, too much baking powder, always very sensitive to changing altitudes and humidity. But in the end I landed on the most delicious and tender cornbread that can be. It makes a statement at a barbecue rounding out baked beans, coleslaw and whatever’s on the grill.

This is a classic Food for the Ages recipe that melts in everyone’s mouth, young and old. I predict it will be one of your  new favorites.

 

Cake-Like Cornbread

½ cup cornmeal

1½ cups flour (or 1 1/3 cups high altitude)

¾ cup sugar (or 1/2 cup at high altitude)

1 tablespoon baking powder (or 1 1/2 teaspoon high altitude)

½ teaspoon salt

1½ cups milk (or 1 ¾ cup high altitude)

2 eggs, lightly beaten (or 3 eggs high altitude)

6 tablespoons butter, melted (or 4 tablespoons high altitude)

Handful sliced almonds

1. Whisk together dry ingredients. In a separate bowl, whisk together milk, eggs, and butter. Fold wet ingredients into the dry ingredients until just combined (lumpy batter is good).
2. Pour into an 8 x 8″ baking dish or cornbread skillet or other baking dish, greased with butter. Sprinkle almonds over top.
3. Bake at 375 degrees Fahrenheit (or 400 high altitude) for 30-35 minutes. Tap on top of cornbread; if it springs back, it is done.