Moist, sweet, simple, delicious. My hunt for the perfect cornbread is over. I made a half batch of this to accompany some freaking amazing chili made with leftovers by my new competitive BBQ friends. And it did it justice. Tonight’s batch was simple and plain – no corn kernels, no rosemary. I’m sure either would make a fantastic addition, but even the simple simon version was PHENOMENAL.
Here’s where I found the original recipe: http://dailydishrecipes.com/moist-sweet-cornbread-recipe/
My tweaks: I altered the dry ratio and did half finely-ground cornmeal, half flour. Sprinkled the top w/ flaky sea salt before putting in oven. Came out perfectly, though I think cutting back on the sugar a tad wouldn’t hurt. But here’s the recipe as I made it:
- 1 c. cornmeal
- 1 c. all-purpose flour
- 2/3 c. sugar
- 1 Tbs. baking powder
- 1 tsp. salt
- 1/3 c. vegetable oil
- 1/6 c. melted butter
- 1 Tbs. honey
- 2 eggs, beaten
- 1 1/4 c. whole milk
- Preheat oven to 350 degrees and grease a 8×8 inch baking dish. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
- Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
- Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.