Cornbread is a dinner table staple and it is way easier than you probably think to make from scratch. So next time, leave that light blue box in the pantry and get in the kitchen and #MakeItHappen – This recipe pairs perfectly with so many Fall/Holiday dishes! (Recipe and Shopping list below!)
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Shopping List:
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
pinch of salt
3 1/2 tsp baking powder
1 egg
1 cup whole milk
1/3 cup vegetable oil
Honey Butter:
3 tbsp butter
2-3 tbsp honey
Directions:
Mix dry ingredients first (combine flour, cornmeal, sugar, salt, baking powder). Next, begin mixing in wet ingredients (milk, oil, egg) and whisk until mixture is smooth and close to pancake batter consistency. You can adjust the sugar based on how sweet you like your cornbread (1 full cup for extra sweet and 1/2 cup for less sweet)
Grease your skillet or baking dish with cooking spray or room temp butter to try and prevent the cornbread from sticking. Add your batter to your baking dish (I used 9″ skillet here) and place into 400 degree oven for 20-25 minutes. Warm your honey butter mixture by melting butter and mixing in honey. Spread this on top during the last 5 minutes of cooking. Use the toothpick test to ensure your cornbread is cooking all the way. A toothpick should be able to slide in and out of the middle of the cornbread cleanly (nothing sticks to it). Allow this to rest a few minutes before slicing and serving.
#cornbread #cornbreadrecipe #honeybuttercornbread #sweetcornbread