This is that perfect recipe when you want a sweet cornbread that will crumble into your chili and create that perfect bite of spicy savory combined with a sweet corny.
Whatever you like to eat with your cornbread, this old fashioned style recipe hits the spot.
Sweet Cornbread & Savory Meals
I love it when cornbread is just the right amount of sweet. You can enjoy it by itself, or served as the perfect balance to a savory meal. Then again, we have been known to break out a piece with a bit butter and drizzled with honey. Yum!
That being said, it is less cake-like in texture, and more of a crumbly texture. So choose what type of meals you serve it with carefully.
Easy Make & Take
Nothing is better than an easy recipe you can make and take for a party or potluck. For us, this is a great go-to for large crowds. I can easily double it and bring two big casserole dishes for the win. It really doesn’t take long to make either.
Because You Can’t Have Thanksgiving Without It…
Every year at Thanksgiving, the one thing my dad asks for is his cornbread dressing. Nothing else matters. To this day, even though I’m grown and have my own family now, I find myself making this and using it in cornbread dressing. What can I say? Old habits die hard…
It has definitely become one of the staple bread types at our holiday meals. We always serve rolls for something more bready, but this just adds another flavor profile to the meal.
Old Style Crumble Cornbread
- 2 Cups Yellow cornmeal
- 2 Cups All purpose flour
- 2 Tsp Salt
- 1 Cup Brown sugar
- 4 Tsp Baking powder
- 1 Cup Vegetable oil
- 3 Cups Water
Preheat oven to 375 degrees. Mix the dry ingredients in one bowl, and the wet in another. Then combine, and pour into a glass pan. Bake for 40 minutes or until golden brown. Cool and serve.