RCI-BR.003.0405.001
Sweet Cornbread
Sweet Cornbread is a variant of the Skillet Cornbread made throughout central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake.
Prep45 min
Cook40 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- (1 cup) of cornmeal cornmeal256 mL
- 512 mL
- 8 mL
- (1/2 cup) of maple syrup128 mL
- 128 mL
- 128 mL
- 5 mL
- 2 unit
Method
1
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or cast iron skillet with butter.
10 minutes
2
In a large mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/3 cup sugar, 2 tablespoons brown sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined.
2 minutes
3
In a separate bowl, whisk together 2 eggs, 1 cup milk, and 1/2 cup melted butter until smooth and fully blended.
2 minutes
4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix as this can toughen the bread.
2 minutes
5
Pour the batter into the prepared pan and spread it evenly with the spatula to ensure uniform thickness.
1 minutes
6
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
25 minutes
7
Remove the cornbread from the oven and allow it to cool in the pan for at least 10 minutes before slicing and serving.
10 minutes