Cracked Out Sweet Cornbread
Gluten Free Living – 2016
Cracked Out Sweet Cornbread is the real deal. Oh my! This lovely cornbread recipe is sweet, filled with bacon, cheddar cheese, creamed corn, honey and Homemade Ranch Dressing Mix. The result is amazing. I actually tried to make this recipe healthier by using avocado oil instead of canola. I also used Homemade Ranch Dressing Mix without preservatives instead of the packets from the grocery store, and honey instead of sugar. You can also purchase a nitrate-free bacon if you’re really trying to be careful. Additionally, I used a stone-ground cornmeal that’s not degerminated like most of the cornmeal on the market these days. While this recipe is not exactly a “clean” recipe, I made it a lot healthier with the ingredients I used.
I was making a meal back in early July for a friend who had just had eye surgery. When I originally tried this recipe as a side for Chicken Chalupa and Carrots in Creamy Vegan Dill Sauce, I thought it was missing something. While the recipe was okay, but it was nothing to rave about. As I got to thinking about it, I realized the original recipe didn’t have any sugar or honey so it wasn’t sweet at all. (While the creamed corn is slightly sweet, it didn’t sweeten the cornbread enough to be noticeable).
Being someone who enjoys Sweet Cornbread recipes, I decided to add honey and try again. Practice makes perfect. This time Cracked Out Sweet Cornbread turned out much more pleasing with the addition of honey. If you don’t mind using sugar that would make it even sweeter than honey. While I used one-half cup of honey for a batch, if you like a super sweet cornbread, you can add three-quarters of a cup of honey or sugar instead.
While I have several cornbread recipes like bacon cheddar, one that includes chilies, another with jalapenos, still another with hot sauce, I’ve never made one with Ranch Dressing Mix before. I have to admit I loved that addition even though I’m not generally a big Ranch Dressing fan. The recipe only calls for a tablespoon which lightly flavors the cornbread. But if you like more ranch flavor, you can add more–another half to full tablespoon or so. Sour cream keeps the cornbread moist which I also enjoyed.
If you’re looking for a dynamite, sweet cornbread recipe, then I think you will like the improvements I’ve made to Cracked Out Sweet Cornbread. I served the second batch of this cornbread with Porcupine Meatballs. I had a really hard time keeping my hands out of the cornbread with the addition of honey. Yes, a little honey made all the difference. 🙂 If you’re a cornbread lover like me, give this delightful recipe a try.
This recipe is featured at Favorite Southern Recipes here.
Cracked Out Sweet Cornbread is amazing.
I served Cracked Out Sweet Cornbread with Porcupine Meatballs the second time I made it.
I served this cornbread with Chicken Chalupa the first time I made it.
Here’s what I did.
I used these ingredients. The mason jar with the white lid contains pink Himalayan sea salt. The mason jar with the gold lid contains Homemade Ranch Dressing Mix. I recommend a high quality stone-ground corn meal that’s not degerminated for best flavor and texture.
Add honey and creamed corn and stir with a wooden spoon to combine.
Grease a 10-inch cast iron skillet with avocado oil. Pour cornbread mixture into skillet.
Bake at 450 about 30-35 minutes or until a toothpick inserted in center comes out clean. The light reflects off of the black cast iron so the top will cook more quickly than when cooking in a glass baking dish.
You can also pour cornbread mixture into a greased 8×12″ glass baking dish.
Bake at 450 for 30-35 minutes or until a toothpick inserted in center comes out clean.
Allow cornbread to cool slightly before serving. Leftovers can be frozen.
Cracked Out Sweet Cornbread is amazing. Adding honey to the recipe made all the difference.
Cracked Out Sweet Cornbread can also be served for breakfast! It’s hearty and filling, and great served with Breakfast Burritos.
Every bite of Cracked Out Sweet Cornbread will have you coming back for more!
Here’s the recipe.
“CRACKED OUT” SWEET CORNBREAD
(Recipe inspired from Plain Chicken)
- 1 cup [url href=”http://www.wayside.org/planning-your-visit/grist-mill” target=”_blank”]Wayside Inn stone-ground cornmeal[/url]
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. pink Himalayan sea salt
- 1 cup sour cream
- ½ cup honey or sugar
- 1 14.5-oz. can creamed corn
- 1 ¼ cups shredded sharp cheddar cheese
- 3 slices thick-sliced [url href=”http://www.johnmorrell.com/products/bacon” target=”_blank”]Rath bacon[/url], cooked and crumbled
- 1 tbsp.[url href=”http://cantstayoutofthekitchen.com/2016/06/29/homemade-ranch-dressing-mix/” target=”_blank”]homemade dry Ranch dressing mix[/url]
- 2 large eggs
- ½ cup avocado oil or melted coconut oil
- Preheat oven to 450°.
- Grease an 8×12” glass baking dish or a 10” cast iron skillet.
- Combine ingredients with a wooden spoon.
- Pour into prepared baking dish or skillet.
- Bake at 450° for 30-35 minutes or until golden brown.
I served Cracked Out Sweet Cornbread with Porcupine Meatballs. What a yummy supper!