I was a self-confessed cornbread mix addict. And then a friend helped me change and I turned my life around. Ok, not really. I just thought the mix was easier and tasted the same. I mean it’s just cornbread, right? But my husband and I absolutely love this recipe and it doesn’t take much longer than the mix. Although, I’m actually not sure if it is the recipe or what we do near the end of baking time that makes this dish so delicious, but you can make your own opinions. I, for one, will never make a mix again (well unless I am making Chili Cornbread Bake, but that’s a little different.)
1. Preheat the oven to 400F. Grease a 9 inch cake or pie pan. Mix 1c. flour, 1c. yellow cornmeal, 2/3c. sugar, 1t. salt, 3 1/2t. baking powder, 1 egg, 1c. milk, and 1/3c. oil.
2. Pour your mix into the pan. Bake for 17-20 minutes. The middle will not be fully cooked yet.
3. Take a fork and poke holes all over the cornbread.
4. Drizzle honey all over. The holes help it soak into the cornbread.
5. Use a salt grinder and sprinkle a little sea salt over top. Then stick it in the oven for another 5 minutes or until toothpick in center comes out clean.
The honey hardens a little while baking and so there is a sweet and salty crust on top. Yum!
I will have my white chicken chili recipe up on Wednesday!
Salted Honey Cornbread
Ingredients:
1c. flour
1c. yellow cornmeal
2/3c. sugar
1t. salt
3 1/2t. baking powder
1 egg
1c. milk
honey
sea salt
Directions:
1. Preheat oven to 400F. Grease 9 inch pie plate or cake pan.
2. Mix all ingredients in large bowl. Pour into dish. Bake 17-20 minutes.
3. Remove from oven. Use a fork to poke holes in top of cornbread. Drizzle honey over top. Use salt grinder to sprinkle salt over top of honey. Bake for another 5 minutes.
