Be warned, that this cornbread is laden with sugar. But it is oh so tasty when paired with Portuguese Bean Soup or another kind of stew that is more salty or savory. It’s a family recipe that was passed down through my husband’s family. He grew up in Hawaii, and here in the land of sweet bread, this recipe fits that bill.
Cake, Not Cornbread
Technically, I’m not allowed to call this Cornbread. According to a dear friend of mine from the south, traditional southern cornbread has minimal amounts of sugar, maybe a teaspoon as opposed to the full cup this recipe calls for.
Another difference is that southern cornbread uses white cornmeal instead of yellow, and then flour, egg, and buttermilk. Also, it’s made in a black iron skillet with bacon grease. Yum.
This version is truly a type of cake that, if you were so inclined, could be squished in your hand – it’s that fluffy. Real cornbread is more crumbly, like a biscuit with golden crust from all the delicious bacon grease.
Without further ado, here is a yummy cake recipe that is delicious topped with gravy, soup base, or honey butter as a dessert. Enjoy!
Cornbread Cake – Fluffy, sweet, and comforting. Our family’s version of a classic southern side dish. – Cinnamon, Baking Soda, Yellow Corn Meal (white is fine, too), Yellow Food Coloring (optional), Eggs, Milk, Butter (8 Tbsp), Bisquick, Sugar (or 1/2 cup honey, or 1/2 cup sugar & 1/4 cup honey), Preheat Oven to 350 degrees; Mix dry ingredients together (I like to use a whisk for that before I get to the wet ingredients).
Melt butter and allow to cool before mixing together wet ingredients. ; Mix dry and wet ingredients together. Use a rubber spatula to transfer to a greased 9″ x 11″ glass or metal pan. ; Allow to cool before cutting (pictured here with Portuguese Bean Soup); Enjoy!