Classic cornbread

Melody U.

By
@ElfiePoo

I love cornbread, but find most to be too dry and crumbly...and many times, tasteless. So after much trial and error, I finally got it right. Whenever I take it to a potluck, I always just bring printed copies of the recipe because it's a given that everyone will want the recipe.


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Rating:

Comments:

Serves:

16 or 32 pieces (depending on pan size)

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 1/2 c
cornmeal (fine, stone ground)
2 1/2 c
all purpose flour
1 1/2 c
sugar
2 Tbsp
baking powder
1 tsp
salt
2/3 c
vegetable oil
1/2 c
melted butter
2 Tbsp
honey
4 large
eggs, lightly beaten
2 1/2 c
whole milk

Directions Step-By-Step

1
Preheat oven to 350 degrees F and spray a 9x13 baking pan with cooking spray. You can also cut the ingredients in half and bake in an 8x8 pan.
2
Melt butter. Stir honey into butter. Set aside to cool.
3
In large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl, whisk together the oil, eggs and milk. Whisk in the butter/honey mixture. Don't worry if butter starts to harden. Just be sure to scrape it all into the milk mixture.
4
Pour liquids into flour mixture, gently stirring just until all the dry ingredients are incorporated. Do not overstir! The batter may look lumpy and this is how it should be.
5
Pour into prepared pan and bake for 40-45 minutes (35 min. approx. for 8x8 pan) or just until knife inserted in center comes out clean. Be careful not to overbake. Serve warm or at room temperature.
6
Muffings: For regular sized muffins, spray a 12 cup muffin tin with cooking spray. Fill each cup 2/3 full. DO NOT use paper liners. Bake for 15-20 minutes or until knife inserted in center comes out clean. For jumbo muffins, bake 30 minutes.

About this Recipe

Course/Dish: Muffins, Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #cornmeal