Description
A comforting and lightly sweet cornbread enriched with honey and butter, perfect for pairing with savory dishes.
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
- Preheat the oven to 400°F and grease your cast iron skillet or baking pan.
- Melt the butter in a small saucepan and stir in the honey until combined.
- In a separate bowl, combine yellow cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, creamed corn, vegetable oil, and eggs.
- Make a well in the dry ingredients and pour in the wet mixture; stir gently until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Brush honey butter on top around the 20-minute mark.
- Check for doneness with a wooden pick; allow to cool before serving.
Notes
For added flavor, consider incorporating diced jalapeños, shredded cheese, or fresh herbs into the batter.
