Cornbread is a favorite at our house. It’s the perfect accompaniment to winter soups and stews, or a nice side served in the summer with a light salad or hot dogs. Tempting as it may be to reach for a box of Jiffy, it’s very easy to make cornbread from scratch, guaranteed to taste better and be far healthier for your family than any boxed mix.
What I love about this recipe is that you bake the bread in your bread machine, so there’s no heating up the oven on a hot summer afternoon, which makes whipping up a loaf incredibly quick and hot weather-friendly.
The recipe calls for cornmeal which you can grind yourself from popcorn kernels or cracked corn. It also calls for all-purpose flour, which you should feel free to substitute with whole wheat flour, ground oats or even another type of your favorite flour.
I used my Wonder Mill to grind popcorn into cornmeal. It is almost as quick and easy as opening the boxed mix and so much fresher and tastier!
Sweet Cornbread Recipe
2 fresh eggs, at room temperature
1 Cup milk
1/4 Cup butter, at room temperature
3/4 Cup sugar
1 teaspoon salt
2 Cups all-purpose flour (or flour of your choice)
1 Cup cornmeal
1 Tablespoon baking powder
Add all ingredients to your bread machine in the order listed. Select the Quick Bread cycle.
Note: I also like to bake cornbread for our chickens as an occasional treat. To modify this recipe, I merely leave out the salt and sugar.