I really like a sweeter cornbread. The cornbread I make during the holidays is a more traditional, savory cornbread baked in bacon fat. But when I’m serving beans cooked with a hambone I like a sweeter cornbread to cut the saltiness and heaviness of the beans. Many sweet cornbreads are more like corn cake with a signficant amount of sugar and way more flour than corn meal. Even many recipes for honey cornbread has only a little honey and alot of sugar. This recipe has no sugar and replaces the honey with agave nectar, which has a lower glycemic index. My family has been using agave as a honey replacement on oatmeal and the like, and even though I have purchased an agave baking book I hadn’t actually used any of the recipes from it. However, I used her principles for baking with agave and it worked really, really well and is now officially my favorite cornbread!
You will noticed that the temperature is a little lower than you normally see for cornbread. Agave bakes a little darker than honey and sugar so you need to reduce the temperature about 25 degress from normal and increase the baking time to compensate. This issue is addressed in the recipe below so you don’t have to make any further adjustments!
1 cup cornmeal
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil
1/4 cup agave nectar/syrup
Preheat oven to 400 degrees F. Sift dry ingredients. Beat wet ingredients together, then add to dry ingredients. Beat until smooth. Pour into greased and floured 8-inch square baking pan. Bake for 25 minutes or until cake tester comes out clean.