Sweet cornbread is a Native American dish made up of corn meal and flour. The original name for cornbread is appone and ponop. Appone was a small baked corn cake or cornbread that could be carried around and eaten as a snack.

 

Ingredients

1 1/3 Cup Cornmeal

2 Cups All-Purpose Flour

¾ Cup Sugar

4 ½ Teaspoon Baking Powder

½ Teaspoon Salt

1 2/3 Cup Milk (Room Temperature)

2/3 Cup Butter (Room Temperature)

3 Eggs

 

Instructions

Step 1 – Place  a large iron skillet into the oven and preheat the oven to 400°F/204°C.

 

Step 2 – Add all of the dry ingredients into a large mixing bowl or stand mixer and mix them together.

 

Step 3 – Add the wet ingredients into the dry ingredients and mix until well combined.

 

Step 4 – Remove iron skillet from oven and grease lightly with butter. Once it is well greased pour in corn bread batter.

 

Step 5 – Place the iron skillet back into the oven with the batter inside and bake at 400°F/204°C for 30 minutes or until an inserted toothpick comes out clean. Serve warm with butter, buttermilk, or both.