Friday, January 6, 2012

The Best Cornbread

I found the recipe here. I tweaked it a little, but it's so good. The honey butter is delish too, but it makes tons! I would 1/2 or even 1/4 the recipe. I've undercooked this recipe so so many times, so make sure you bake it long enough. Just check it with a toothpick.

My Go-To Cornbread
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
(You could definitely do less if you want to)
1 tablespoon baking powder (I accidentally used soda once. bad news...)
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk
Honey Butter: (makes tons)
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
For the cornbread, add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed
(don't over mix!) (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes (I usually bake it for at least 40 minutes. Check it until a toothpick comes out clean). This doubles perfectly for a 9X13-inch pan.
For the honey butter, whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).


Emily said...

I will have to try this, it sounds so good to me right now.

Kelli said...

we had this for dinner tonight...jimi said, "this might be the best cornbread i've ever had".

cha ching

**i swapped 1/4 cup flour for 1/4 cupcornmeal b/c that was all that was left in my flour canister and i didn't want to go to the pantry to get more. but it turned out fine. i actually like it more corny.

so it was 1 1/4 flour, 3/4 cup clarify any confusion. this is very important stuff i am telling you.