Extremely moist, buttery homemade cornbread with a fluffy middle, crispy golden edges and the perfect breadcrumbs – this is the recipe you’ve been looking for!
Made from scratch in a cast iron skillet with easy to find ingredients in your kitchen. You will fall in love with cornbread again!
This great cornbread recipe is very hard to come by. It is either too dry, too dense, or light without any flavor. In my family, there are two types we cannot live without – sweet corn bread with yogurt with honey – or this one!
If you have never tried homemade cornbread before, you will love this one. Buttery golden bread with just the right balance of flavor and a cornmeal to flour ratio, this recipe makes the perfect snack or the perfect side meal with chili, soup or stew.
You can also use it as the basis for the Easy Cornbread Dressing Mix – another incredibly delicious Thanksgiving stuffing recipe. It’s no Thanksgiving without it!
* Ingredients :
° 1 cup milk
° 1/4 cup melted butter
° 3 tablespoons of honey
° 1 tablespoon of baking powder
° 1 large egg
° 1/2 cup sugar
° 1/2 teaspoon salt
° 8.5-ounce package of filtered corn
° 1 1/4 cup yellow cornmeal
° 1/4 cup optional hot pepper pickles
° 1 cup of flour
* Instructions :
Preheat oven to 400 degrees Fahrenheit. Spray the bottom and sides of an 8-inch, 9-inch square tray with cooking spray. Or use a cast iron skillet.
In a large bowl, mix butter, milk and eggs until well combined.
Add the corn flour, flour, sugar, baking powder and salt, stirring until the flour is wet.
Add the corn and the chopped jalapeno (the mixture will be lumpy).
Pour the mixture into the pan with even distribution and the surface of the top of the pan.
Bake for 20 to 25 minutes or until golden brown and place a toothpick in the center and come out clean. Take it out of the oven and spread honey over it and let it soak.