the baker upstairs: sweet honey cornbread

3.16.2015

sweet honey cornbread

Yum

Cornbread is one of those things that I always mean to make, but never seem to get around to making.  I really like it, but when I'm thinking about what to make for dinner, it just never pops into my head. A few weeks ago Geoff and I had a date night and visited our favorite barbecue restaurant. I had already ordered my food when I noticed that the couple at the table next to us had little skillets of cornbread. From that moment on, I had cornbread on the brain and couldn't stop thinking about it! The only solution was to make it at home. I had seen this recipe on Pinterest a while ago and decided it was finally time to try it out. It was fantastic and a big hit with my family! It's pretty much just classic cornbread... sweet but not overly sweet (like the cake mix cornbreads I've had) and light and tender. We ate ours slathered with butter and drizzled with honey, and it was delicious!

Sweet Honey Cornbread

2 cups flour
2 cups cornmeal
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
4 eggs
2 cups milk
4 tablespoons butter, melted
1/4 cup vegetable oil
1/2 cup honey

Preheat the oven to 425. Prepare desire baking dishes by spraying with cooking spray. (I used a mini loaf tin, but it would also work well in a round cake pan or a 9 x 9 baking dish.) In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a small bowl or measuring cup, whisk together the eggs, milk, butter, oil, and honey. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour into prepared baking dish. Bake 12-15 minutes for mini loaves (or 25-30 minutes for a larger baking dish) or until golden brown on top.

recipe via Erren's Kitchen


1 comment :

  1. I would like this but my son will love this! Looks great!

    ReplyDelete

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