Oh.my.goodness. I made the most magically delicious golden sweet cornbread last night.
I mean. Oh.My.Goodness.
I wasn’t sure if I was going to eat the whole thing in one sitting or save some for, well later...
After 2 big pieces, I decided to save some!
Onto what I did. Which was a little different than what I usually do. And this must be the reason why I have waited to post the recipe…because I improved on its (what I thought was) already notwithstanding perfection!
Sometimes I make the cornbread without the eggs, and just the cream cheese. Sometimes it’s vice-versa. But last night, I used BOTH.
Oh.My.Goodness.
So here’s what I did differently. I used 1 egg instead of the usual 2, and a 1/3 pkg melted cream cheese, Hahn’s brand (this was from the spreadable tub version).
And now, the “expanded upon perfection” recipe:
Bakeware:
8”x8” Corningware square baking dish or glass bakeware (I prefer those to metal pans, but you can use a metal pan)
Ingredients:
The Dry:
1 C Flour
1 C Cornmeal
1/3 C Sugar (I use 1/4 C + 1/8th C, which is half of a 1/4 cup)
3 1/2 tsp Baking Powder (non-aluminum)
1/2 tsp Pink Himalayan Salt
Pinch of Nutmeg ~ about 1/16th tsp
Dash of Cinnamon ~ about 1/8th tsp
The Wet:
1 Egg, cleaned & beaten
1 C Flaxmilk or Nutmilk
1/3 C Grapeseed Oil or Olive Oil
1 Tbsp Vanilla Extract
2 Tbsp Maple Syrup
1/3 tub Hahn’s Spreadable Cream Cheese, melted
Directions:
Mix all the DRY ingredients in a medium-large bowl. I usually add the flour 1st, then the cornmeal, then the baking powder, then the spices, then the sugar. Make a well in the center and set aside.
Mix all the WET ingredients in another medium bowl. Add the egg 1st, then the oil, then the melted cream cheese and whisk together to blend well. Add the vanilla, maple syrup and flaxmilk/nutmilk and mix well.
Add the WET mixture to the DRY mixture, pouring it into the well, and then mixing until well blended.
Preheat the oven to 400ยบ and ‘grease’ the baking dish with Earth Balance spread, making sure to cover the sides and corners well.
Pour batter into baking dish and pop in the oven for 22 minutes.
Turn the timer off and let it set in the oven for another 2-3 minutes.
Let cool; put a napkin or cheesecloth over the top to allow it to waft its delictable aroma while allowing it to cool.
This is sooooo delectably scrumptious, with a smooth layer of softened Earth Balance...this made me feel like I was having tea and crumpets at my very own B&B today!
Also, this recipe will hold together very well. I can't guarantee no crumbs at all (it wouldn't be cornbread then, at all) but it won't crumble like most cornbreads tend to do!
Enjoy with your favorite cup of yumminess!
