All those that know me by now will no doubt wonder just what the heck I am doing baking cornbread, of all things, since I am presently following the Atkins diet, which clearly forbids carbohydrates, and especially at this early stage. Well, I baked but did not have any. I promise! But I assure you it was pure torture not to try my newest creation. Imagine my senses heightened; the aromas lifting, teasing, calling to me…daring me to. Forbidden food! But I did it for my family, per their request. And they loved it! They are not the ones on a diet, after all.
The saying should ring, “easy as cornbread,” and not “easy as pie.” And there is nothing easy about baking a pie, if you were to ask your everyday home baker. But putting together this cornbread really is easy, and really just that simple.
Cornbread has deep roots in this country with a very long history. And yet cornbread, though a simple food, is not just delicious but nutritious too. That is why I make cornbread for my family often; and they request it often!
Come; take a comfortable seat at our cozy table. Dinner is served!
Preheat the oven to 400 degrees, and generously butter a 9X13 cake pan (I prefer to use a glass pan, such as Pyrex).
1-1/4 cup all-purpose flour
1-1/4 cup yellow cornmeal
1 tablespoon baking powder
3 extra-large eggs, 1 hour at room temperature
1/2 cup salted butter, softened at room temperature
1/2 cup sour cream, 1 hour at room temperature
1/2 cup heavy whipping cream, 1 hour at room temperature
2/3 cup golden-brown sugar
1 tablespoon vanilla
In a medium bowl, on low speed, begin blending ingredients until all is wet. Increase speed to medium and beat for about 1 minute. Pour the batter into the prepared pan, place pan in the center of oven, close oven door and immediately lower the oven temperature to 350 degrees. Bake for 30-35 minutes or until it is lightly golden, or when a cake tester or toothpick inserted in the center comes out clean.
Cook with heart; eat with gusto. Buen Provecho!
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