Cornbread
Yield: 9-12 servings
Cook Time: 30-35 minutes
Tips: Yellow or white cornmeal may be used.
Cornbread is a quick bread (a bread that rises quickly without the use of yeast) that can be prepared in many different ways using a variety of ingredients. It can contain chiles or jalapenos as in Mexican cornbread recipes, or whole kernels of corn for added flavor and texture. It can be
prepared as a side bread for a main course, cornbread dressing or stuffing recipes for poultry, cornbread casserole, hoecakes, or topped with pinto beans as a main course. Other examples of cornbread recipes include Corn Pone, Hot Water Cornbread, Johnny Cakes and Hushpuppies.
This traditional sweet cornbread recipe is delicious with hot soup or chili, or as an accompaniment to any main course or salad. It can also be served for breakfast with butter and honey or your favorite jam, preserves or jelly. This cornbread recipe produces a is light and fluffy cornbread and is sweetened with honey rather than sugar, which gives it a wonderful flavor and texture. It's a very easy bread to prepare and takes less than a minute to reheat in the microwave. Tip: A mixture of honey and butter can be blended together to make a wonderful honey butter topping.
This traditional sweet cornbread recipe is delicious with hot soup or chili, or as an accompaniment to any main course or salad. It can also be served for breakfast with butter and honey or your favorite jam, preserves or jelly. This cornbread recipe produces a is light and fluffy cornbread and is sweetened with honey rather than sugar, which gives it a wonderful flavor and texture. It's a very easy bread to prepare and takes less than a minute to reheat in the microwave. Tip: A mixture of honey and butter can be blended together to make a wonderful honey butter topping.
Recipe▼
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all purpose flour
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1/2 cup (1 stick) butter, softened
- 1/4 cup honey
- 1 1/2 cups milk
- 2 eggs, beaten
Directions
Preheat oven to 350° F. Butter bottom and sides of a 9x9-inch (or 2-quart) casserole dish. Set aside.
In a medium mixing bowl, whisk together cornmeal, flour, baking powder and salt. Set aside.
In an electric mixer bowl, beat butter and honey until smooth. Add eggs and beat until well blended. Add one-half of cornmeal mixture, add milk, then add remaining cornmeal mixture, and mix until thoroughly blended.
Pour into casserole dish and bake for 30-35 minutes or until pointed knife or toothpick inserted into center come out clean.
Serve with butter and drizzle honey on top, or top with your favorite jam, jelly or preserves.
In a medium mixing bowl, whisk together cornmeal, flour, baking powder and salt. Set aside.
In an electric mixer bowl, beat butter and honey until smooth. Add eggs and beat until well blended. Add one-half of cornmeal mixture, add milk, then add remaining cornmeal mixture, and mix until thoroughly blended.
Pour into casserole dish and bake for 30-35 minutes or until pointed knife or toothpick inserted into center come out clean.
Serve with butter and drizzle honey on top, or top with your favorite jam, jelly or preserves.
