Sweet Corn Bread

This Sweet Corn Bread is the perfect side dish for your favorite meal! It is super moist and has a nice hint of sweetness to it. I haven't met a person that doesn't like it!

Course Side Dish

Cuisine American

Keyword appetizer, bread, corn recipe, Cornbread, side dish

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 20 squares

Calories 178 kcal

Author Sarah Averett

Ingredients

4 eggs yolks and whites separated
1 cup milk
1 tsp. vanilla extract
3/4 cup butter, melted I use salted
1 cup cornmeal
2 cups all-purpose flour
1-1/2 cups granulated sugar
1 Tbsp. baking powder
1 tsp. salt

Instructions

Preheat oven to 350ºF.
In a medium-size bowl, combine egg yolks, milk, vanilla, and melted butter and stir.
Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.
In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.
Pour batter into a greased 9x13 inch pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.

Nutrition Facts

Sweet Corn Bread

Amount Per Serving

Calories 178 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 52mg17%

Sodium 253mg11%

Potassium 70mg2%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 6g7%

Protein 4g8%

Vitamin A 280IU6%

Calcium 67mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Salted Caramel Peanut Butter Cups

Dessert

Salted Caramel. Either you love it or you hate it, right? I thought it was the weirdest thing ever when it started getting popular. It took me trying it one time though and I’ve been hooked ever since! It’s definitely one of my favorite fads going on right now.

I found this recipe in a Pilsbury recipe book and I’ve been dying to try it! Don’t worry, it did not disappoint. I’m not even a big peanut butter cookie fan and it still exceeded my expectations!

Ingredients:

Cookies:

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
1 cup smooth peanut butter
1 large egg
1 tsp. vanilla extract
1-1/4 cups bread flour {or all-purpose flour}
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Filling:

1-1/4 cup caramels, unwrapped
1 Tbsp. water
2 Tbsp. milk
2 tsp. coarse salt

Directions:

COOKIES: Preheat oven to 350°F.
Spray 24 mini muffin cups with cooking spray; set aside.
Beat together butter, sugar, and brown sugar until smooth.
Add peanut butter and mix just until blended.
Add egg and vanilla and mix well.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add flour mixture to wet mixture, just until blended.
Roll out your cookie dough into balls. {The size of each ball will depend on how big you want your cookie cups. I did about 1-inch ones, but next time I will probably do 2-inch ones.}
Place one ball into each of the 24 muffin cups.
Bake for 12-15 minutes, or until lightly golden.
After baking, use the end of a wooden spoon and press down the center of each cookie to make an indentation for the caramel.
Let cool completely.
FILLING: In a medium, microwavable bowl, microwave caramels and water uncovered on high for 1 minute.
Stir and continue to microwave in 15-second increments until caramels are melted and can be stirred smooth.
Stir in milk.
Fill each cookie cup with about 1 tablespoon of melted caramel.
Sprinkle with salt and let stand until set.

I want to try it with a chocolate chip cookie dough recipe and not put the chocolate chips in. I think it’d taste fabulous! Enjoy!

-Sarah

Linking up here.

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25 Caramel Recipes for National Caramel Day says:

May 3, 2015 at 10:14 am

[…] Salted Caramel Peanut Butter Cups via High Heels and […]

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Sweet Corn Bread

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