Need a good, sweet cornbread recipe

[rcyannacci]

OK- just put ingredients in my crockpot for White Chicken Chili (it's finally a day that promises to feel like fall in TX) and I want to serve it with some good cornbread. My DH likes sweet cornbread, and I've tried a couple of recipes in my cookbooks with not great results yet. So I thought I'd ask and see if anyone here has a good recipe.

I'll even trade you the White Chicken Chili recipe...it is sooooo good and so easy.

White Chicken Chili:
1 lb boneless, skinless chicken thighs or breasts
1 c. white beans, rinsed
1 med. onion chopped
1 clove garlic, minced
2 t. oregano
1/2 t. salt
1 can cream of chicken soup
5 c. water

In a slow cooker, combine all the above ingredients and mix well. Cover and cook on low 8-10 hours, until beans are tender. Just before serving, add in:

1 t. cumin
1 4.5 oz can chopped green chilis
1/2 t. hot pepper sauce

(don't add these before or it will take the beans longer to soften)

 

[piratesmate]

Below is the recipe I use when I have company.

Corn Spoon Bread
Low-Fat Copycat Recipe for Chi-Chi’s Sweet Corn Cake

1 c frozen corn kernels, thawed
½ c evaporated skimmed milk
1/3 c instant nonfat dry milk powder
3 Tbl honey
2 tsp vanilla extract
½ tsp cinnamon
½ c + 2 Tbl yellow cornmeal
½ tsp baking soda
1 c nonfat buttermilk
1 egg, well beaten
1 Tbl melted margarine

In small nonstick skillet, combine corn kernels, evaporated milk, milk powder, 1 T. of the honey, 1 t. of the vanilla and 1/4 t. of the cinnamon; cook over medium heat, stirring constantly, until liquid has been absorbed and kernels are lightly browned and sticky, 8-10 minutes; set aside.

Preheat oven to 325; spray 1 quart baking dish with nonstick cooking spray. In small bowl, combine 2 T. cornmeal, baking soda, 1/4 t. cinnamon; set aside. In medium saucepan, bring 1 c. water to a boil; gradually add the remaining 1/2 c. cornmeal, stirring constantly to break up lumps, until all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the cooked corn kernels, egg, the remaining 2 T. honey, margarine and the remaining 1 t. vanilla; beat until smooth. Add reserved cornmeal mixture and beat until just combined; pour into prepared baking dish. Bake until firm but spoonable, and lightly browned along edges, 10-15 minutes. Serve warm, using an ice cream scoop.

That's a lot of work, so when it is just us, I do it this way.
To a box of corn muffin mix, I add a can of creamed corn, a container of plain or vanilla yogurt, 2 tsp vanilla & ½ tsp cinnamon. I make the mix according to directions, adding milk, egg or whatever & then stir in the rest. The I just put it in a greased 8x8 pan, cover with foil & follow the directions from the original Chi-Chi's recipe. I really think the baking method is the key to the whole thing!

"Pour the corn batter into an ungreased 8 x 8-inch baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13x9 pan filled with one-third of the way up, with hot water.

Bake for 50 to 60 minutes or until corn cake is cooked through. When it is done, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon."

 

[powellrj]

I really like Jiffy cornbread mix better than what I make from scratch. Its a sweet cornbread which is what I like.

 

[piratesmate]

Originally posted by powellrj
I really like Jiffy cornbread mix better than what I make from scratch. Its a sweet cornbread which is what I like.

I agree. However, my kids only like this recipe now as it is so much more moist!

 

[rcyannacci]

Thanks for the suggestions! Off to the store!

 

[Snow Dog Mom]

Try this one. It is a Boston Market Copycat recipe.

http://www.recipegoldmine.com/ccB/b22.html


I really love sweet cornbread and this one really hits the spot.

Kim