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Moist Honey Cornbread

I have tried a lot of cornbread in my time, and this recipe is my favorite. It produces a nice moist cornbread that doesn't even really need butter.

BLOG POSTINGS > Desserts & Baking

Moist Honey Cornbread

by zirbirt

My wife hates cornbread. She wont even touch the stuff. I don't blame her. I mean, cornbread gets a pretty bad reputation thanks to a lot of pretty bad versions of it. With package cornbread mixes producing barely edible bricks, and many recipes producing dry, crumbly, gritty cornbread, I can totally see why people would not like cornbread.

The problem is the cornmeal. Cornmeal is a wonderful and versatile substance that most people just don't understand. Cornmeal can make creamy polenta, an amazing breading on your fish, biscuits, and even pancakes... and much more. First though, we have to get past... cornbread.

Mastering cornbread is a lot easier than you might imagine. You just need a good recipe, and I just happen to have one. This recipe produces a nice moist and sweet cornbread. What is really cool, is you have a ton of freedom to modify this recipe to produce a moist cornbread with whatever flavors you want.

Honey Cornbread

2 cups Milk
1/2 cup butter (melted)
3 Eggs
2 1/2 cup cornmeal
2 cup Unbleached all purpose flour
1/3 cup sugar
1/3 cup honey
4 tsp baking Powder
1 tsp salt

Some honey for drizzling on top

First oil a 9X13 pan and heat your oven to 400 degrees.

In a large bowl add the butter, milk and eggs. You can use an electric mixer, or even just a wire whisk. You just need to mix them together thoroughly.

Add in everything else, and fold until the flour and cornmeal is combined and moistened, but still lumpy.

Pour the batter into your pan. I like to smooth it out with a spatula, then drizzle a bit of honey on top.

Then just toss it in the oven for 20 minutes and let it bake. It will spring back like a cake when its done. Just press down gently on the center of the cornbread, and if it springs right back up it's ready or insert a toothpick and if it comes out clean.

I like to rub the hot cornbread with a stick of butter, just to add a little shine to it. Then, I just cut it and it's done.

Don't have honey? Just use 2/3 cup sugar and no honey.

Want a spicy cornbread? Use 1/2 cup sugar, no honey and toss in a couple finely chopped jalapeƱos.

Want people to wonder what your secret is? Toss in a half a can of canned sweet corn that you chopped in the food processor.

There are tons of other variations you can play with.

Hope you enjoyed this posting. As always, thanks for reading.







zirbirt
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