Bread Chronicles :: Mastering Cornbread
At the beginning of the year, I decided that I wanted to learn how to make bread. I am not jumping on the sourdough bandwagon, but I want to learn how to make cornbread, biscuits, focaccia, and wheat bread. I decided I would tackle one per quarter. First up, was cornbread.
Now that I have made it a few times, I am willing to share my tried-and-true recipe. And I promise it is better than that blue and white box!
Home Made Cornbread
- 2 cups of flour
- 1 cup of cornmeal
- 1 cup of sugar
- 1 ½ tablespoons of baking powder
- 1 teaspoon of salt
- ½ cup of melted butter
- ½ cup of oil
- 1 ¼ cups of milk
- 3 large eggs (whisked)
- Honey
Directions
Preheat oven to 350 degrees and grease baking pan or skillet.
In a large bowl combine flour, cornmeal, sugar, baking powder, and salt.
In a medium bowl add butter, oil and milk to the whisked eggs.
Add wet ingredients to the dry ingredients and mix until combined.
Add a ½ tablespoon of honey, or more if you desire to the mixture and gently fold it in
Transfer batter to your prepared pan.
Bake for 35-45 minutes until golden brown and a toothpick inserted in the middle comes out clean.
Once out of the oven, place a few pats of butter on the top and let it melt.
Allow to cool 10-15 minutes before cutting.
