I have been making this cornbread recipe pretty much since the day Jeremiah and I got married. I have never bothered with another one since it is easy, has perfect flavor and comes together in a snap.
We love it.
I have made it many times with whole wheat in place of the all purpose and thought things were going well.
Then recently Jeremiah just stopped eating it. This seemed strange because in the past, the only reason he ate chili was because it was next to the cornbread. He used to eat half the pan of cornbread by himself, all slathered in his precious honey butter.
Then we went to Famous Dave’s for dinner one night and he was back at it. Pounding down those little cornbread muffins they have and I said, “What the heck is going on?” so he finally decides to tell me he doesn’t like the way I have been making the cornbread.
Thanks.
So out of necessity to compete with Famous Dave’s (a worthy cause I am sure) I have gone back to making my cornbread with all purpose flour.
What else is there to do?
I cannot have my husband preferring a chain restaurant recipe over mine.
It’s that simple.
He has started eating the cornbread again.
Whatever.
So I have been making this recipe for so long that I no longer need to look at the book I got it out of which is good because it caught on fire a few years ago, still not really sure how it happened. I am just glad I didn’t burn the house down. It was the Better Homes and Garden checkered cookbook, I think it was the version that came out in 2000? Maybe 1999. Not sure. Anyway, that is a great cookbook especially for people who are just starting to learn to cook, I like to give it as a bridal shower gift.
I find this recipe works perfectly with my chili recipe. You get the chili cooking, and during the first 15 minute simmer you mix together the cornbread, by the time it’s mixed you are ready to add the beans to the chili and then pop the cornbread in the oven. Then set a timer for another 15 minutes and when it goes off, you have perfectly baked cornbread and delicious chili.
Amen.
- 1 cup all purpose flour
- 1 cup corn meal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons sugar
- 2 eggs
- 1 cup milk
- ¼ cup oil (I usually use olive)
FOR THE HONEY BUTTER - ½ cup butter, room temperature
- ½ cup honey, room temperature
- Preheat the oven to 425˚. Prepare an 8x8" pan by smearing butter all over it (or you could make muffins, in which case prepare a muffin pan by putting those little paper liners in).
- In a medium mixing bowl, combine the flour, cornmeal, baking powder, sugar and salt and whisk together.
- In another mixing bowl, combine the eggs, milk and oil whisk a little just to combine and break down the eggs.
- Pour the egg mixture into the cornmeal mixture and whisk until smooth. Pour into the prepared pan and place in the oven.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
FOR THE HONEY BUTTER - Simply place the honey and the butter in a small bowl and stir together with a spoon.
#supersimplehomemadecornbread #homemadecornbread #cornbreadrecipe
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