Queen Bee Sweet Cornbread
What's your favorite way to eat cornbread?
BBQ, Chili, Collard Greens, Cornbread Stuffing, Roasted Chicken, Chowder, Black Bean Soup, Cornbread Croutons, Stews, Black Eyed Peas, Cold w/butter & Jam, Sloppy Joes, Taco Casserole
Cornbread is versatile!
You can greatly reduce the sugar or make it dairy free. Just add 1 Tb apple cider vinegar to a measuring cup, then add your favorite non-dairy milk. Stir and let sit while you prepare the recipe.
2 cups cornmeal
2 cups Queen Bee Cake, Cookie, Muffin Flour (CCM, blue label)
1 tsp. baking soda
1 tsp. salt
1 cup melted butter (2 sticks)
1-1/3 cup sugar
4 eggs, beaten
2 cups buttermilk, (or 1 TB vinegar added to milk or non-dairy milk)
Grease a 13x9” pan. Preheat oven to 375°
In a separate bowl, whisk together cornmeal, Queen Bee flour, baking soda and salt.
Combine sugar and melted butter in a mixing bowl.
Whisk in beaten eggs. Add buttermilk and mix just until combined.
Stir dry ingredients into wet ingredients and mix until combined.
Pour into greased 13x9-inch pan.
Bake at 375º for 30-35 minutes or until a toothpick inserted in center comes out with crumbs only and top of cornbread doesn't sink in if pressed with fingertip.
Let cool at least 5 minutes or longer, until desired temperature for serving.