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For my teddy - Sweet Cornbread

Sweet Cornbread Posted by Hello
The recent bouts of cold weather made me crave for chili. It was a simple dish, one-pot, that instantly could create warmth within me, just thinking about it. Of course, what could be more perfect to accompany the chili but good warm cornbread, slathered with whipped honey-butter? Besides, Jeremy had mentioned he liked cornbread so I was even more encouraged to d to make both. For a quick fix, I chose to get an instant chili mix. At the flour aisle, I struggled to make a choice between fine-ground or coarse-ground cornmeal. Finally I decided on the latter, thinking some texture could be a nice change.
By the time I got home though, I was too hungry to make chili but decided to make the cornbread still, because Jeremy was working late and could want a snack. Not to mention, it would serve as a good breakfast too, the next morning. Heh heh. Actually, there was one other reason; I had bought a spanking new non-stick 8" square pan that I was just dying to try out! What could be more satisfying than to cut out even pieces of 4s, 8s, and 16s? :)
Anyhow, I found a satisfying recipe from for sweet cornbread and made it accordingly. Nothing difficult, in fact, it was too easy that prep time took all but ten minutes and the pan was in the oven! The only change was that I used a 8" square pan instead of the recommended 9" round pan. Time in the oven was 25 minutes and the aroma diffusing through the kitchen got me off a self-induced high!
As soon as the bread came out of the oven, I sliced it evenly into 16 squares and at tried my first cornbread in Singapore. Hmm, while the taste was good, the bottom crust, where all the heavier bits had sunken, was too grainy. I did not mind it actually, but my picky-eater-sister grumbled for a bit more than I was comfortable with so I proceeded to slice off all the bottom crusts off the other pieces. What a pity, as the browned parts were very often, the more relished portions of any baked goods, in my opinion. The middle portions, while doughly, was of a soft and good consistency. It would be a few notches higher served warm with sweet, whipped butter. Jeremy's was with honey only. He seemed to not-hate it so I suppose that is good enough for me. If coarse-meal creates a grainy crust, I'd rather go with fine-meal the next time around.
Sweet Cornbread
(adapted from
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt (obmitted on purpose)
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.


lotus-succubus said…
so far i am really liking your foodie cooking blog-very nice. I'll keep watching for further installments
galinusa said…
Hi Lotus

Thanks for the compliment! It's my first so it's extra special :)

Many thanks
Emily said…
hello!! yes i am enjoying your blog as well!! haha i think i can relate in many ways with you.. i am skinny as well but not for long considering yes, i do love making desserts as well (hence bakingbeast.. i guess you can tell.). i read on your other post where you talked of a dessert business.. are you starting one for sure or just planning in mind? because that is really awesome and it would be great to hear more about that! i think about that sometimes too. anyway, this is getting a bit long... but hope to read more in the future!

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