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  • Welcome! My name is Kelly, and I am a picky eater. On this blog I share recipes, new (to me) foods, restaurants, and products that I try in an effort to expand my tastes. You might also find me talking about my pug Olive, Miss Kitty, Project Life, my journey with running, and more! Feel free to contact me: [email protected]

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Sweet Corn Bread

I mentioned in a post a couple of weeks ago that Chili is one of our cool weather staple meals.  I learned to love chili by using the Easy 5 Step Chili recipe from How Sweet Eats. We pretty much use that same recipe every time, except we only make a half batch, which is still enough to feed both of us for dinner and have a few leftovers.  Usually we use ground chicken, sometimes we use ground turkey or steak. Sometimes we add a bit of brown sugar to the chili to give it a little sweetness. To accompany the chili, I am a big fan of saltine crackers, and shredded cheese, the husband like those as well as sour cream, and corn bread.

We don’t have a solid corn bread recipe that we love.  We’ve tried several, and each has had positive qualities, but nothing that was so amazing it would be our go-to recipe.  We don’t make corn bread every time we make chili, but when we do we have been trying different recipes.

Last weekend when we made chili, I searched through my Pinterest boards to see if I had pinned any new recipes.  (side note:  I wanted to search using Google Social search, which searches blogs that you read, but apparently it doesn’t exist anymore! BOO!!) I found one that I had pinned a while back, and not tried yet, so we decided to give it a go.  The recipe I used was for Sweet Corn Bread from High Heels and Grills. (here)

sweetcornbread

It turned out well!  It was definitely not the easiest corn bread to make, but it was moist and had a little sweetness to it.  We did end up baking it for about 20 minutes more than suggested, but our oven isn’t always the temperature it says it is so it is pretty typical that things need to cook longer.  Also, it is definitely a thicker cornbread than most of the cornbread recipes I’ve made, but I think I like it better that way.  I’m a fan of a moister corn bread, and this definitely was moist.

Ease: B+, all of the ingredients are normal, but it does involve whisking egg whites until they are stiff, which is made easier by a mixer, but still a not-so-easy extra step.
Taste: A, pretty tasty!  Moist, but still with a little crumble.  Sweet, but not super sweet.

Would I make it again? Yes, I think so.  The husband seemed to like it, and he like cornbread quite a bit more than I do, so that usually means more than what I think of it.

2 Responses

  1. Yum! I am usually lazy and make the .50 cent jiffy kind 🙂 This looks deelish though!

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