Cornbread
IMG_5018

My family and I are really picky about cornbread. As far as I am concerned, it has to be really moist, and I actually prefer it on the sweet side! Especially when it is paired with a spicy chili (or the black bean soup that is following this post), it seems to be a nice balance.

My sister and I were complaining how there aren’t really any good mixes, (except for one that was like $8!) I finally decided that it was too ridiculous, and it was time to come up with a good recipe for super tender, moist, slightly sweet cornbread. Well, this was it. Very easy, and so good that I just about ate the whole pan while I “sampled” it ☺

Cornbread
1 cup cornmeal, (fine grind)
1 cup AP flour
1/2 cup sugar
½ tsp salt
1 Tbs baking powder
1 egg
5Tbs melted butter
1 cup buttermilk

Preheat oven to 425 degrees. Prepare a 8×8” glass baking dish with baking spray.

Mix all of the dry ingredients together in a medium sized mixing bowl.

IMG_5004

IMG_5005

Melt the butter.

IMG_5007

In a separate bowl, whisk together the buttermilk, melted butter and egg.

IMG_5006
(beat egg first)

IMG_5008
(add the buttermilk first so that the hot butter doesn’t cook the egg)

IMG_5009
(add the butter to the other wet ingredients)

Add the wet ingredients to the dry ingredients and mix well.

IMG_5010

Pour the batter into the baking dish and bake at 425 degrees for 20 minutes.

IMG_5011

IMG_5012

IMG_5019

IMG_5023

Top with butter and honey and serve hot!

IMG_5018

Print Recipe  

Cornbread
IMG_5018

My family and I are really picky about cornbread. As far as I am concerned, it has to be really moist, and I actually prefer it on the sweet side! Especially when it is paired with a spicy chili (or the black bean soup that is following this post), it seems to be a nice balance.

My sister and I were complaining how there aren’t really any good mixes, (except for one that was like $8!) I finally decided that it was too ridiculous, and it was time to come up with a good recipe for super tender, moist, slightly sweet cornbread. Well, this was it. Very easy, and so good that I just about ate the whole pan while I “sampled” it ☺

Cornbread
1 cup cornmeal, (fine grind)
1 cup AP flour
1/2 cup sugar
½ tsp salt
1 Tbs baking powder
1 egg
5Tbs melted butter
1 cup buttermilk

Preheat oven to 425 degrees. Prepare a 8×8” glass baking dish with baking spray.

Mix all of the dry ingredients together in a medium sized mixing bowl.

IMG_5004

IMG_5005

Melt the butter.

IMG_5007

In a separate bowl, whisk together the buttermilk, melted butter and egg.

IMG_5006
(beat egg first)

IMG_5008
(add the buttermilk first so that the hot butter doesn’t cook the egg)

IMG_5009
(add the butter to the other wet ingredients)

Add the wet ingredients to the dry ingredients and mix well.

IMG_5010

Pour the batter into the baking dish and bake at 425 degrees for 20 minutes.

IMG_5011

IMG_5012

IMG_5019

IMG_5023

Top with butter and honey and serve hot!

IMG_5018