Cornbread

Cornbread is one of my favorite things to make during the cool and chilly months. I love it with some chili or soup and let’s be honest…I can eat the whole pan by itself. Last week I served this along with my turkey chili. I’ve always had a dilemma with cornbread though. Every recipe I have ever tried was either too sweet or too bland. I am not from the south (although I totally want to be) so I know there’s a debate with the correct way to make cornbread. Some say no sugar, some say yes. I have had both and love it anyway but I thought I would come up with my own version. It’s not really anything unusual or different, it just has perfect balance of sweetness (in my opinion!) It’s perfectly crumbly, not too cake like, with just a hint of sweetness to keep it from being dry and bland. It passed Joe’s taste test which means it’s got to be good! (You know that man will tell me if something isn’t good.) It is also so incredibly easy to make. I am curious though, how do you make your cornbread?

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Here’s what you’ll need-

-1 cup yellow cornmeal
– 1 cup flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 2 tablespoons sugar
– 1/2 teaspoon salt
– 1 1/2 cups buttermilk
– 2 eggs
– half a stick of butter melted
– 1/4 cup honey

Preheat oven to 400 degrees. Lightly spray an 8 inch baking pan with cooking spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, combine the buttermilk, eggs, melted butter and honey. Pour the wet ingredients into the dry ingredients. Gently stir just until it’s all combined. Pour into prepared pan. Bake for 20-25 minutes or until a toothpick comes out clean.

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