Southern Cornbread - Connie's style

Connie Ottman

By
@cottman

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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

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(s)
creamed corn (optional)

Step-By-Step

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

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy