southern cornbread - connie's style
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!
prep time
15 Min
cook time
25 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 2 tablespoons butter
- 1 cup white corn meal
- 1 cup flour-all purpose
- 1/8 teaspoon black pepper
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder - fresh
- 2 - large eggs-at room temperature and slightly beatened together
- 1/4 cup wildflower honey
- 1/4 cup vegetable oil
- 1 cup milk
- 1 can creamed corn (optional)
How To Make southern cornbread - connie's style
-
Step 1Preheat oven to 400 degrees.
-
Step 2Butter 9 inch square pan. -
Step 3Combine flour and cornmeal. Stir well with a fork.
-
Step 4Stir in sugar, baking powder, salt and pepper into flour/sugar mixture.
-
Step 5In a separate bowl, whisk together oil, milk, eggs, and honey.
-
Step 6Gradually pour the wet ingredients into the dry ingredients. You don't want to overmix it. Stir until ingredients are moistened.
-
Step 7Stir in any other ingredients you might want to add (i.e. corn, red pepper flacks, etc.).
-
Step 8Pour batter into the prepared pan.
-
Step 9Bake 23-28 minutes. It will be lightly browned and tooth pick will come out clean.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Tag:
#Quick & Easy
Keyword:
#corn
Keyword:
#honey
Keyword:
#Southern
Keyword:
#corn meal
Method:
Bake
Culture:
Southern
Ingredient:
Flour
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