Chef John Folse's Sweet and Airy Cornbread
PREP TIME: 30 Minutes

I can't begin to imagine how many recipes there are for cornbread. Some are savory, some sweet, some spicy and some are a little bit of each. However, the best cornbread recipes in the South create a light and fluffy cornbread that is sometimes used as a dessert. It is so wonderful! This is one such recipe.


  • 1 cup cornmeal
  • 1 cup flour
  • 1 1/2 tbsps baking powder
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 1/2 cups milk
  • 2 eggs, beaten
  • 1/4 cup butter, melted

Pre-heat oven to 450 degrees F. In a large mixing bowl, sift together cornmeal, flour, baking powder, sugar and salt. Whisk milk, eggs and butter into the dry ingredients. Continue to blend until all lumps are removed, taking care not to over-whip. Spray an 8-inch-square baking pan with vegetable spray or lightly grease with butter. Pour batter into the greased pan and bake 20-25 minutes. NOTE: 1/2 cup fresh kernel corn and 1 tbsp chopped jalapenos may be added to this recipe for an interesting twist.

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