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southern cornbread - connie's style

(1 rating)
cottman avatar
Recipe by
Connie Ottman
@cottman
Orlando, FL

This recipe has been around for decades. I don't know if it's been handed down through the years by other cooks, but mom passed it down to me. The recipe can be tweeked to your liking. Maybe a different kind of honey, omit the sugar and/or add canned corn. So much better than the "boxed" kind! Enjoy!

►
(1 rating)
yield 6 -8
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For southern cornbread - connie's style

  • 2 Tbsp
    butter
  • 1 c
    white corn meal
  • 1 c
    flour-all purpose
  • 1/8 tsp
    black pepper
  • 1/4 c
    sugar
  • 1/2 tsp
    kosher salt
  • 1 Tbsp
    baking powder - fresh
  • 2
    large eggs-at room temperature and slightly beatened together
  • 1/4 c
    wildflower honey
  • 1/4 c
    vegetable oil
  • 1 c
    milk
  • 1 can
    creamed corn (optional)

How To Make southern cornbread - connie's style

  • 1
    Preheat oven to 400 degrees.
  • 2
    Butter 9 inch square pan.
  • 3
    Combine flour and cornmeal. Stir well with a fork.
  • 4
    Stir in sugar, baking powder, salt and pepper into flour/sugar mixture.
  • 5
    In a separate bowl, whisk together oil, milk, eggs, and honey.
  • 6
    Gradually pour the wet ingredients into the dry ingredients. You don't want to overmix it. Stir until ingredients are moistened.
  • 7
    Stir in any other ingredients you might want to add (i.e. corn, red pepper flacks, etc.).
  • 8
    Pour batter into the prepared pan.
  • 9
    Bake 23-28 minutes. It will be lightly browned and tooth pick will come out clean.
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