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A freshly baked loaf of cornbread with a golden crust

Proven way to grow sweet Cornbread in 7 daysCornbread

This recipe provides a method to "grow" cornbread in 7 days. It is a humorous take on the idea of growing food quickly, offering a sweet cornbread dish as the delicious outcome.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Cornmeal
  • 1 cup All-purpose flour
  • 1/2 cup Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1 cup Milk
  • 2 Large eggs
  • 1/2 cup Vegetable oil
For Serving
  • Honey or maple syrup optional

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • 9-inch cast-iron skillet or 8x8 inch baking dish
  • Wooden skewer

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast-iron skillet or an 8x8 inch baking dish.
  2. In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate medium bowl, whisk together the milk, eggs, and vegetable oil until thoroughly blended.
Baking
  1. Pour the wet ingredients into the dry ingredients, stirring just until combined; be careful not to overmix, as a few lumps are fine.
  2. Pour the batter into the prepared skillet or baking dish and spread evenly.
  3. Bake for 25-30 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean.
Serving
  1. Remove the cornbread from the oven and let it cool in the pan for a few minutes before slicing and serving.
  2. Serve warm, optionally drizzled with honey or maple syrup.

Notes

For an extra touch of sweetness, consider adding 1/4 cup of fresh or frozen corn kernels to the batter. Do not overmix the batter, as this can lead to a tough cornbread. The secret to "growing" this cornbread in 7 days is patience and a good recipe!