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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
1 cup cornmeal fine grind
1 cup all purpose flour or whole wheat flour, they are both good in this recipe
1 tablespoon baking powder, aluminum free always
1/2 teaspoon salt
1 cup buttermilk ( you can use milk if you don’t have buttermilk on hand, I just like the tanginess of the buttermilk) OR, add 1 teaspoon of acid like lemon juice, lime juice or white vinegar to the 1 cup of milk. Let sit for 5 minutes until it looks curdled. Then use.
1 egg
1/2 cup honey
1/4 cup melted butter, plus a little for spreading on baking pan
Preheat oven to 425 degrees
Method:
1. Add cornmeal, flour, baking powder, and salt into a large bowl, whisk to combine. Melt butter for 20 seconds intervals until liquid, in the microwave, or in a pan on the stove until melted. Let cool for 2 minutes.
2. Whisk the buttermilk, 1 egg, and butter together well. Add honey to buttermilk mixture, whisk until combined well. Add the buttermilk mixture to the cornmeal mixture and mix using a spatula. Do not over mix. Just combine until the dry ingredients come together with the wet. Leave the batter lumpy
3. Grease with butter very well: 8 inch pan or a 9×13 pan if doubling recipe. Pour batter into pan, place in oven and bake for time needed, check below.
~For an 8 inch pan: bake for 20-25, use a toothpick at 20 minutes to test the center of the baking dish. When the toothpick comes out clean the bread is ready.
~For a 9×13 pan: bake for 30-35 minutes. use a toothpick at 30 minutes to test the center of the baking dish. When the toothpick comes out clean the bread is ready.
Let cool for 15 minutes before cutting into the bread. Serve with butter, a drizzle of honey, or both!
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Cornbread /w Honey
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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
1 cup cornmeal fine grind
1 cup all purpose flour or whole wheat flour, they are both good in this recipe
1 tablespoon baking powder, aluminum free always
1/2 teaspoon salt
1 cup buttermilk ( you can use milk if you don’t have buttermilk on hand, I just like the tanginess of the buttermilk) OR, add 1 teaspoon of acid like lemon juice, lime juice or white vinegar to the 1 cup of milk. Let sit for 5 minutes until it looks curdled. Then use.
1 egg
1/2 cup honey
1/4 cup melted butter, plus a little for spreading on baking pan
Preheat oven to 425 degrees
Method:
1. Add cornmeal, flour, baking powder, and salt into a large bowl, whisk to combine. Melt butter for 20 seconds intervals until liquid, in the microwave, or in a pan on the stove until melted. Let cool for 2 minutes.
2. Whisk the buttermilk, 1 egg, and butter together well. Add honey to buttermilk mixture, whisk until combined well. Add the buttermilk mixture to the cornmeal mixture and mix using a spatula. Do not over mix. Just combine until the dry ingredients come together with the wet. Leave the batter lumpy
3. Grease with butter very well: 8 inch pan or a 9×13 pan if doubling recipe. Pour batter into pan, place in oven and bake for time needed, check below.
~For an 8 inch pan: bake for 20-25, use a toothpick at 20 minutes to test the center of the baking dish. When the toothpick comes out clean the bread is ready.
~For a 9×13 pan: bake for 30-35 minutes. use a toothpick at 30 minutes to test the center of the baking dish. When the toothpick comes out clean the bread is ready.
Let cool for 15 minutes before cutting into the bread. Serve with butter, a drizzle of honey, or both!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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