Cornbread recipe more tasteful than swai nuggets

I love a good sale. This has often been to my benefit?a formal dress I own cost me a whopping $10?and it has often been to my detriment.

Recently, my keen eye for bargains got me into trouble when I bought a big container of swai nuggets.

If you?re wondering what swai nuggets are, to be honest, I?m still pondering the same question.

A quick Internet search on my smart phone while standing in the grocery store told me that swai are known as a ?shark catfish,? so I figured I could cook it the same way I would a good, old Kansas catfish.

I was wrong.

I won?t go into the particulars, but let me just say that swai is an overwhelmingly tasteless fish, and if you brave buying it, be ready to trim at least half of it away when you get rid of the fat.

The good news is, I won?t be sharing a swai recipe with you this week. The even better news was that I had a big container of cornmeal sitting in my pantry after my failed attempt at breading and cooking my fish, and I started feeling brave enough to try something new.

So, for the first time in my life, I tried making cornbread from scratch, and unlike my weird, fatty fish, it was delicious.

The recipe I used to make cornbread came from Betty Crocker.

You can find the recipe at

I followed the original recipe to the letter, and it turned out great. I actually liked it a lot better than the kind you make from a box, and despite the recipe?s name, I thought it was just the exact right amount of sweetness without tasting like cake.


Sweet Country Cornbread


1 cup milk

1/4 cup butter or margarine, melted

1 egg

1 1/4 cups cornmeal (I used yellow; you can use white or blue as well)

1 cup flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt


Preheat oven to 400 degrees.

Grease bottom and sides of an 8-inch square pan.

In a large bowl, beat the milk, butter and egg.

Stir in remaining ingredients just until everything is moistened (the batter will be lumpy). Pour the batter into your prepared pan.

Bake for 20 to 25 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.


Yet again, after abandoning the mixes and making something from scratch, I?m not sure if I?ll ever be able to make boxed cornbread without remembering how much better it is this way, and in the end, it didn?t take much more time to make it this way.

The good news is that I know what to do with the rest of the cornmeal, The swai, no matter how cheap it is, can stay at the grocery store.