Sunday, October 10, 2010

Bishop Hills Bakery Sweet Corncake ~ Potluck Sunday

A Country Corn Cake with crispy edges and a touch of sweetness, baked in a cast iron skillet.

We usually don't eat sweet cornbread here in Texas. Well, let me correct myself we usually don't eat sweet cornbread in our house. I grew up on good old fashioned un-sweetened southern cornbread baked in a cast iron skillet. Did you know the key to making good cornbread is what type of pan you bake it in?

You can use a regular baking pan, but it just isn't the same. By using a hot cast iron skillet the cornbread yields a crispy, crunchy crust just like southern cornbread should be. Now on the other hand having a sweet cornbread every once in a while isn't a crime. The problem with sweet cornbread is that I just haven't been able to find a recipe that I like. 

Well, that is until now. I was on face book a couple weeks back and came across this Sweet Corncake recipe on the Country Sampler face book page. The photo alone was calling my name and I couldn't wait to try it. I had a pot of soup going on the stove so I thought this corn cake would be perfect.

The original recipe did not say to bake the corn cake in a cast iron skillet, so feel free to use any type of pan you have on hand. But if you want a nice crispy crust I highly recommend using a cast iron skillet.

Everyone loved the corn cake and the kids said it was sweet like a cake, but not overwhelming sweet. I did cut back on the sugar just a bit, but feel free to use the full amount if you want. This corn cake would be great served alongside any soup, stew or chili recipe. Don't forget to slather it with lots of butter.

So today I am bringing a Sweet Corn cake to our Sunday Potluck. Do you have a recipe you would like to bring to the potluck? If so then link directly to your post not your homepage.

Please include a link back to Mommy's Kitchen, so everyone can view all of the delicious recipes. I can't wait to see what everyone is bringing. In usual fashion the full recipe is at the end of this post.

Bishop Hills Bakery Sweet Corn Cake

1 - cup yellow cornmeal
3 - cups all purpose flour
1 1/4 - cups sugar
2 - tablespoons baking powder
1- teaspoon salt
2/3 - cup vegetable oil
4 - large eggs, beaten
2½ - cups whole milk (I used 2%)

Preheat oven to 350 F. In a medium bowl, stir together all dry ingredients.

In another bowl, mix together oil, beaten eggs and milk.

Gently mix dry and wet ingredients together just until moistened.

Pour batter into a 13"x9" pan. Bake 30 minutes.

The bread is done when a knife inserted into the center comes out clean.

Cooks Note: If using a cast iron skillet add a couple tablespoons of shortening to your skillet. Place the skillet in the oven. When the shortening is melted and the skillet is really hot, pour in the corn cake batter. Proceed with baking. By adding the batter to piping hot skillet this will ensure a nice brown crispy crust.


Cindy said... #

I prefer sweet corn bread. Will be trying htis one for sure!!

DessertForTwo said... #

I know it's a crime since I'm from Texas, but I like sweet corn bread too! Just don't tell anyone!! Can't wait to try your recipe!

Making cornbread in anything other than a cast iron skillet should be illegal :)

Ginger @ Crock Pot Recipe Exchange said... #

Nothing like sweet corn bread in a big ole glass of milk.... that is truly the PERFECT dessert for me!

☺lani☺ said... #

Interesting! Nice to be back here, have a great week ahead!

deebeefromnc said... #

Hi Tina!
I enjoy reading all the comments whenever someone from the south posts a cornbread recipe. Like yourself some folks from the South enjoy sweet cornbread and others think it's a crime to put it in! Since I'm from the North (LOVE living in the South) I grew up with it being sweet. Imagine my surprise when I was invited over to a Southern cook's home for dinner and took my first bite of her sugar-free cornbread. And found out her recipe called for yeast. Talk about culture shock!! LOL I have never seen a recipe call for so much sugar, but then I have never seen a recipe for cornCAKE before. Thank you for educating me through your website and for the time and effort you are willing to put into it. Have been keeping up with it for over a year and am ashamed I have not expressed my appreciation before now. Keep those great recipes coming, and may I wish you continued success!

Jane said... #

Your corn cake looks yummy Tina! Thanks for hosting Pot Luck Sunday!

Melynda@Scratch Made Food! said... #

Sharing a delicious dried plum and oat bread, makes a great grab and go breakfast for those busy days. Thanks for hosting! Your corn bread is a must try, we like the sweet kind in this house.

Unknown said... #

Yum!! This looks great! This is my first time visiting your site and I love food memes... I'm your newest follower.

kitchen flavours said... #

Delicious looking cornbread. Thanks for sharing!

Avril said... #

LOVE the idea of a sweet corn bread! - tonight I made corn bread muffins and had a little honey drizzled on top...with you in mind! :-)

dining tables said... #

I am definitely going to try this one soon. This is really cool. Looks delicious.

Tina Butler said... #

Thank you so much for all your kind words. I had to make a double take when I read the part about yeast in the cornbread. I have never had cornbread that way. I have had angel biscuits that require yeast, but cornbread is new to me. I hope you keep coming back to MK, I love hearing from my readers.

Julie said... #

I grew up to believe sweetened corn bread was evil. I have come to discover it's not (or if it is, just call it another one of my vices). Yours looks super...perfect with soup!

scrambledhenfruit said... #

I love cornbread with any chili, soup or stew. Your corncake looks delicious!

Voltaire said... #

First thing I should do is to find a good pan before making corn bread. isn't it?

Anonymous said... #

I just signed up to your blogs rss feed. Will you post more on this subject?

LMichelle said... #

I used to have a really good recipe for sweet cornbread which I lost. So I tried this tonight & it was delicious & very close to the one I had! I had to cook it about 15-20 minutes longer because I used 1% milk & it was still runny in the middle after 30 minutes. (Next time will add 5 tsps. of melted butter to the 1% milk as I never have whole milk.) It was so good with butter and honey, along with the chili I made. Thank you for all your recipes!

Anonymous said... #

I have been introduced to this site by my sister. I have to say kudos to her for turning me on to your site i dont cook, rarely. I dont like to cook, but with your easy recipes and pictures with durectuobs, you make me want to cook. Thanks for your site. I enjoy it. :)