Corncake--I Mean--Cornbread

Brunswick stew, pumpkins, bake sales, yard sales, flea markets, and fall fundraisers.  Fall is just around the corner now...the leaves are starting to change and fall to the ground, and we are starting to have longer, cooler nights here in North Carolina.  It is my favorite time of year for many reasons, but I think my absolute favorite has to be the hot meals that comfort us throughout the cooler seasons.  Here my focus isn't necessarily on the main course, but the bread...nice, soft, steaming hot cornbread.

Delicious topped with chili!

Raised in the south, I can safely say this is not a traditional cornbread recipe.  It is not fried, nor is it baked in a cast iron frying pan.  North Carolinians tend to appreciate the equilibrium of sweet and salty, and this recipe does just that.  Often times cornbread is dry and crumbly, or bitter.  This one definitely raises the bar... 

CornCake Recipe
*I have been using this recipe as long as I can remember, just don't remember where it came from*

3/4 c. yellow cornmeal
3/4 c. white cornmeal
2 1/2 c. milk
2 c. all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 c. sugar
2 eggs
1/2 c. vegetable oil
1 c. shredded cheddar cheese (opt)


1.  Preheat oven to 400 degrees.  Grease a 9x13 inch pan.

2.  Combine both kinds of cornmeal and milk and let stand for 10 minutes.  Do not stir.  This is key to the tenderness of the cornbread, and keeps it from being grainy.

3.   In a different bowl, whisk together flour, baking powder, salt, and sugar.  Mix in the cornmeal mixture, eggs and oil, and whisk until smooth.  Mix in the cheddar cheese if desired.

4.  Bake in preheated oven for 30-35 minutes until a knife inserted into the center comes out clean.

5.  Spread the top with butter or margarine directly after removing from the oven. Be sure to wait a couple minutes to let the butter melt down into the center.

Other Options

Molasses over the top...oh yeah...

~Smear it with softened butter and drizzle with molasses.
~ When strawberries are in season, add them fresh to the batter, and omit the cheese, which makes a surprisingly wonderful springtime dessert.
~Crumble leftover crispy bacon into the batter...now you're talking...
~Make croutons with leftovers (if there are any).  Let the cornbread dry for a day.  Cut and toss with olive oil, salt and pepper.  Bake until desired crispness.  Wonderful on a green salad.

This cornbread recipe will not let you down.  It brings warmth to my tummy every single time.  I have made this for family gatherings quite a few times, and it always seems to please.

I would love to see how you prepared this buttery goodness! Feel free to comment below!