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!


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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)

Directions Step-By-Step

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.

About this Recipe

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