Sweet Potluck Cornbread
Sweet Potluck Cornbread | Crowd Pleasing Corn
A cornbread iteration suitable for many a Canadian or Jamaican palette.
Equipment
- 1 9 inch diameter cast iron pan
- 1 wooden spoon or spatula
- 1 kitchen scale
Ingredients
Dry Ingredients
- 1 cup corn meal (220 g)
- 1 cup all-purpose flour (150 g)
- 1/2 cup white sugar (120 g)
- 1/5 cup brown sugar (50 g)
- 2 tsp baking powder (8 g)
- 1 tsp Kosher salt (4 g)
- 1/4 tsp nutmeg (grated) (1 g) (optional)
Wet Ingredients
- 1/2 cup butter (120 g)
- 1 cup 2% milk or canned coconut milk (240 mL)
- 2 large eggs
- 1 tbsp vanilla extract (15 mL)
Instructions
Preheat and Assembly
- Preheat an oven to 375 F (175 C). Assemble all equipment and ingredients.
Batter Preparation
- Melt 1/2 cup butter (120 g) in a 9 inch cast iron on the stove top until it just completely turns to liquid.
- Dissolve 1/2 cup white sugar (120 g) and 1/5 cup brown sugar (50 g) in the melted butter.
- Add 1/2 cup milk (120 mL), 2 large eggs, 1 tbsp vanilla extract (15 mL), and 1 tsp Kosher salt (4 g) to the melted butter and sugar. Stir to incorporate.
- Sift 1 cup all-purpose flour (150 g), 1 cup cornmeal (225 g), 2 tsp baking powder (8 g) and 1/4 tsp nutmeg (1 g) into the liquid mixture. Mix all ingredients into a uniform batter. Spread out evenly in the pan.
Bake and Serve
- Bake the batter at 375 F (175 C) for 35 – 40 min until the cornbread is set and the edges brown slightly. Verify that the bread is cooked through by checking if a toothpick inserted into the centre pulls out cleanly, free of wet batter.
- Allow the cornbread to cool for at least 5 min, then serve immediately. Enjoy heartily!
Storage
- Once cooled, the remaining cornbread can be kept in the refrigerator for up to 2 days or frozen for up to 4 months in an airtight container or freezer bag. To reheat, thaw overnight in the fridge then bake for 12 min at 350 F.