Cornbread
Ingredients
- 1 cup corn meal
- 1 cup flour
- 1/2 cup brown sugar
- 1tbsp baking powder
- 1tsp baking soda
- 1/2tsp salt
- 1/4 cup butter (melted)
- 1 cup buttermilk (Note 1)
- 2 eggs
- 1/4 cup honey
- 1/4 cup milk
Directions
- Preheat oven to 350F.
- In a medium/large mixing bowl, combine dry ingredients; corn meal, flour, brown sugar, baking powder, baking soda, & salt.
- In a small mixing bowl, combine wet ingredients (except for honey & regular milk); melted butter, buttermilk & eggs.
- Slowly pour the wet ingredients to the dry, whisking as you pour. Mix until well combined but do not overmix - some lumps are okay.
- Grease a square casserole dish and pour in the batter.
- Place in the oven and bake for 30-40 minutes of until a toothpick comes out clean.
- Allow to cool for about 5 minutes.
- Once briefly cooled, evenly pour milk on top of corn bread, allow to sit until soaked in.
- Once milk is soaked in and there is none sitting on top of the cornbread, drizzle on the honey, allow to soak in also.
- While in the baking dish, cut into squares then serve!
Notes
- If you do not have buttermilk, you can add 1tsp of lemon juice to regular milk & allow to slightly sour for 5 min before adding in.
- This recipe is used to top the cowboy casserole, but that recipe only uses half and cooks at a different temperature; make sure you follow the instructions given on the particular recipe page you are making.
