Harpie’s Goodie Basket A recipe repository for those tasty cookies, cakes, breads, bars and other desserts you’ve come to enjoy during the holidays—and beyond

Sweet Cornbread

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As a side dish or dessert, this super-sweet take on classic cornbread pops with flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup brown sugar
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cups half-and-half
• 1/3 cup vegetable oil
• 3 tablespoons unsalted butter, melted
• Kernels from 1 ear (about 1 cup) uncooked sweet corn
• Honey, to drizzle

Preparation

1. Heat oven to 350 degrees. Spray an 8-inch square baking pan with baking spray.
2. In a large mixing bowl, whisk together flour, brown sugar, cornmeal, baking powder, cinnamon and salt to remove any lumps.
3. In a small bowl, beat the eggs slightly. Whisk in the half-and-half, vegetable oil and melted butter. Add the wet mixture to the dry ingredients and mix together until just combined. Fold in the sweet corn.
4. Pour the batter into the prepared baking pan. Drizzle with honey. Bake 25–30 minutes, or until a pick inserted in the middle comes out clean.
5. Cool slightly before cutting into squares. Serve warm.

Yields 9 servings