Finally! You can stop drooling over the cornbread shown in last week’s chili recipe and make your own!
This is our favorite cornbread recipe. It has enough honey added to the mixture that you really don’t need to add anything to it after it’s baked. But why would you do THAT?! Butter melting on fresh, warm cornbread with honey dripping off the sides… yummmmmm!
So simple a recipe too: just add all the ingredients into a single bowl and bake in your favorite way. We’ve made these as muffins, in a square baking pan and even as a quick bread loaf.
It goes well with a variety of meals. In the summer time, I love it with rotisserie chicken, homemade coleslaw, and baked beans (I’m really getting hungry now…).
And of course it goes exceptionally well paired with some homemade black bean chili in the cooler months.
- 1 cup corn meal
- 1 cup flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 cup melted butter
- 2 eggs
- 1 cup milk
- 1/4 cup honey
- In a small bowl, add the dry ingredients: corn meal, flour, sugar, baking powder and salt. Stir until well blended.
- Add the melted butter, eggs, milk and honey. Stir just until combined. Do not over-mix.
- Pour the mixture into a greased baking pan. Bake in a 400°F oven for the times listed below, or until a toothpick inserted comes out clean.
- * 12 muffins – 20 min
- * 9"x9" square baking pan – 40 to 45 min
- * loaf pan – 60 to 75 min (but lower the temperature to 350ºF)
- Serve warm.