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Oh my God, buttery, moist melt in your mouth delicious cornbread !!! This family favorite food is great on its own or with a bowl of beans on the side.
Fill your kitchen with the scent of homemade cornbread! My family has been preparing this easy cornbread recipe for decades. The crunchy golden crust and moist, tender center can’t be beat. If you have some cornmeal sitting in your pantry, cornbread is a comfort food waiting to happen.
If you are wondering how to make cornbread, this simple recipe is what you have been looking for. Makes the perfect buttercream cornbread – every time.
The classic plain sweet corn bread with a pinch of honey is the perfect side for chili, soup or stews! With crunchy, buttery edges and a surprisingly smooth and fluffy center!
Fill your kitchen with the scent of homemade cornbread! My family has been preparing this easy cornbread recipe for decades. The crunchy golden crust and moist, tender center can’t be beat. If you have some cornmeal sitting in your pantry, cornbread is a comfort food waiting to happen.
- Ingredients :
° Corn flour: 1 cup (120 grams)
° All-purpose flour: 1 cup (125 grams) (spoonful and flat)
° Baking powder: 1 teaspoon
° Baking soda: half a teaspoon
° Salt: 1/8 teaspoon
° Unsalted butter: 1/2 cup (115 grams) (thawed and lightly cooled)
° Light or dark brown sugar: 1/3 cup (67 g) (packed)
° Honey: 2 tablespoons (30 ml)
° Egg: 1 (large) at room temperature
° Milk: 1 cup (240 ml) at room temperature
- How to make it :
First of all, set the oven temperature to 400 ° F (204 ° C) and grease an 8 or 9 inch square baking tray and flour a little; Sit aside.
Choose a large bowl and mix together the cornmeal, flour, baking powder, baking soda and salt. Sit aside. Then blend the melted butter, brown sugar and honey in a medium bowl until completely smooth and thick. Immediately, whisk the eggs until combined. Once done, whisk together the curd. You’ll want to pour the wet ingredients into the dry ingredients and whisk until blended (don’t over mix).
Please pour the mixture into the prepared baking tray, and bake until golden brown on top and the middle is cooked, about 20 minutes. Test with a toothpick. That’s right, the edges should be crunchy. Make sure to let it cool down a bit before cutting and serving. At this point, you can serve cornbread with butter, honey, jam, or whatever you like.
Finally, wrap up leftovers tightly and keep them at room temperature for up to a week.
ENJOY !
