BEST Homemade Cornbread
LOVE Corn Bread but not the heavy kind that when you eat it you’re afraid to go swimming afterward? No fear with this delight! It’s a perfect pairing for chili, stew or a substantial soup if you want a side or stretching the budget.
You’ll find my recipe of this corn bread can be served all on it’s own, or with some honey butter that I show you how to make below, or all alone….oh, you’ve got a winner.
It even get’s better after ‘resting’ for a day! Let’s get some made shall we:)
Best Homemade Cornbread
1 cup sugar
1 cup butter (2 sticks)
1 ½ cups flour
1 cup cornmeal
2 tsp. baking powder
1 tsp. salt
Preheat the oven to 350 degrees.
Prepare an 8×8 or 9×9 pan by coating with a spray release.
In a large bowl, cream the sugar and butter.
Add in the beaten egg.
Combine the flour, cornmeal, baking powder and salt in a small bowl.
Then add to the creamed mixture.Now add in the buttermilk
Pour the mixture into a the prepared 8×8 or 9×9 pan
OR 6 JUMBO muffin cups like this OR 12 regular muffin cups.
Bake for 25-30 minutes for the regular muffins
30-35 minutes for the Jumbo Muffins
35-45 minutes for the 8×8″ or 9×9″ pans
And ALL just until a toothpick comes out clean.
Can be doubled and baked in a 9×13” pan.
Cook for approx. 45 minutes – 1 hour.
Serve with butter or honey butter.
TO MAKE THE HONEY BUTTER
1/2 cup REAL salted butter (1 stick) – needs to be softened NOT melted!
1/4 – 1/3 cup of honey; depending on your taste
spray release, optional
In a stand up mixer, or a bowl and using a mixer, whip the butter for 2 minutes to make it light and fluffy.
Spray your measuing cup lightly with spray release then pour in the honey and it will just slid right out as you pour!
Measure your honey into the measuring cup and begin pouring into the mixing bowl as it’s going on low to medium speed.
See how all the honey just slides right out!
When all the honey is in the butter, mix on medium-high for 1 minute.
Use within one hour or so with your CORNBREAD and keep any leftovers in a cold place or in the fridge.
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2017
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