My favorite recipe for cornbread.
This Sweet Honey Cornbread is really yummy. The texture is nice and moist, not overly dry like some others, and it has the perfect sweetness. The Man took a bite and asked 'Why haven't you made this before?!'. Even my 9 year old sister kept coming back for more. Actually, I'm damn sure she ate more cornbread than the chili that I served it with.
I will definitely never have a need for another cornbread recipe. :)
Sweet Honey Cornbread-
(Sorry, I couldn't find the source!)
1½ cups all-purpose flour
½ cup yellow cornmeal
2/3 cup white sugar
½ tsp. salt
1 Tbsp. baking powder
1¼ cups milk
2 Tbsp. honey
3 Tbsp. butter, melted
1/3 cup vegetable oil
Preheat oven to 350°F, and lightly grease a 8-inch square pan.
In a bowl whisk together flour, cornmeal, sugar, salt, and baking powder.
Into a seperate bowl add eggs, milk, honey, melted butter, and oil; mix well. Stir in flour mixture; mixing well. Pour into prepared pan, and bake for 30-35 minutes, until the top is a nice golden brown and the center is set.
*To easily measure honey, first lightly grease your measuring spoon with oil. This will allow the honey to slip right out of the spoon.
*If you like, you can also make these as muffins. Just grease a muffin pan, or use muffin liners, and cut the baking time by 10 minutes.