15 February 2012


i love cornbread.  i'm sure that's no surprise since i've already declared my love for all things bread and bread related.  i just can't eat chili without a good piece of cornbread with honey and butter.  i love this recipe and i've been using it a lot lately.  i used to buy the bag of dry cornbread mix and that tastes okay, but nothing beats scratch recipes!  this recipe doesn't take much longer to make and it's completely worth the extra minute or two!  it's deliciously moist and tender and squishes perfectly under your fork...i love squishing cornbread with my fork, do you?  Just make sure you warm your honey and drizzle over the top.  mmm...
recipe adapted slightly from melskitchencafe.com

½ cup + 2 Tbsp. cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

1/3 cup frozen white corn (thawed)

top with:
warmed honey
a pat of butter
(or mix the two together to make honey butter, whatever floats your cornbread boat.)

Mix dry ingredients.  Add oil, butter, eggs and milk and stir to blend.  Batter will be thin.  Add thawed corn and stir to blend.  Pour into a greased 8x8 inch baking dish and bake at 350 degrees for 40-50 minutes or until a toothpick inserted into center of cornbread comes out clean.  

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