Description
A delightful cornbread sweetened with honey and butter, perfect as a side or a snack.
Ingredients
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 can creamed corn (15 oz)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 2 cups milk
- 2/3 cup vegetable oil
- 4 tablespoons honey
- 4 tablespoons butter
Instructions
- In a small saucepan, melt the butter and slowly add in the honey. Mix well and remove from heat.
- Preheat the oven to 400°F (200°C) and grease your cast iron skillet or baking pan.
- In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix the milk, creamed corn, oil, and eggs until well combined.
- Make a well in the dry ingredients and slowly add the wet mixture. Stir until blended.
- Pour the batter into the greased 13×9 inch pan and bake for 30-35 minutes.
- After 20 minutes, brush a layer of honey butter on top and continue baking until a wooden pick inserted in the center comes out clean.
- Let it rest until cool before serving. Serve with more honey butter.
Notes
For an extra rich flavor, consider using buttermilk instead of regular milk. You can add a pinch of cayenne pepper or jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American