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I found a recipe in my mother’s recipe box
for Honey Cornbread. It was her “go to“ recipe for cornbread, and my dad's
favorite. The problem was, at least for those of us who love to slather on
copious amounts of butter and marmalade, is that it always tended to be a bit
too crumbly. So I went to work on this. I reduced the amount of cornmeal (the reason
for crumbly cornbread), and increased the amount of flour. Perfect!
This cornbread is a wonderful accompaniment to a bowl of Slow Cooked Pinto Beans, Red Beans and Rice, or, Overnight Slow Cooked Pinto Beans and Rice. It is easy to put together, has a touch of sweetness (I know that cornbread purists cringe at that, but I like it), and is improved with a schmear of butter while warm from the oven.
Honey Cornbread
1¼ c. flour
¾ c. yellow cornmeal
¼ c. sugar
1 T. baking powder
½ t. salt
2 extra large eggs, room temperature
1 c. heavy whipping cream
¼ c. vegetable oil
¼ c. honey
Preheat oven to 400°F. Spray a 9" x 9" baking pan with Baker’s Joy; set aside.
In a small mixing bowl combine flour, cornmeal, sugar, baking powder, and salt. In a small bowl, beat the eggs. Add cream, oil, and honey; beat well. Stir into the dry ingredients just until moistened. Pour into prepared pan.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
3 comments:
I love sweetness in my cornbread so I guess I’m not a purist. This one looks like a keeper.
This is a lovely cornbread recipe. It has a tenderer texture ...almost cakey. Love the natural sweetness from the honey.
Your mom's recipe sounds wonderful! I take it with some red beans and rice please!
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