This is a moist, sweet cornbread similar to those made from Louisiana to North Carolina. You'll find it served with just about everything, like Chicken & Butter Beans or Red Beans & Rice.
To make a classic Cajun breakfast cereal known as 'couche-couche' (pronounced 'coosh-coosh'), crumble some in a bowl and pour warm milk (or café au lait) over it. I prefer to heat the cornbread and then pour ice-cold milk over it, but that's just me.
If you like your cornbread dry and savory, like those made in Texas and the American Southwest, this is not it.
- Preheat oven to 400° F (204° C).
- Melt butter.
- Whisk dry ingredients together until just combined.
- Add all other ingredients (including melted butter) and mix until just combined.
- Portion (~800 grams/pan) into 4 buttered (8.5 x 4.5 inch [21.5 x 11.5 cm]) loaf pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Image 1. Not my photograph, but result looks just like this. Source. Elly Says Opa.
- The formula in an Excel 2007 spreadsheet. (File can be opened with Google Docs, Open Office, etc.).
- The formula in PDF format.
- The detailed process in text format.
I don't remember where I found this recipe, but I've tweaked it so much over the years that it might as well be my own. I think it was called Charlie's Cornbread, so that's what I'll call it. Charlie, if you're out there, thank you for the original recipe.