In The Kitchen: Buttery Cornbread

Oct 13th

One of my absolute favorite foods (besides grilled cheese/mac & cheese) is cornbread. I’m not a fan of the fancy type with corn kernels or jalapenos. I love just a standard buttery pan of carb goodness with some honey butter. When I was younger I loved making my cornbread muffins out of a Jiffy box. Simply add egg, water and a dash of sugar. Well, now that I am all grown up and cooking I decided it was time to make my own from scratch.

Every Halloween we have friends over and I make a big pot of chili and cornbread muffins. So I have been testing some different recipes. After adding a little of this, taking out a little of that and forgetting to add some things (oops!), I have come up with my own twist of a recipe for cornbread. The key I think is a little more butter. Never hurt anyone right? Well, I’m going to toot my own horn and tell you it’s delicious. Try it out and let me know what you think!!!

 

Combine 3 eggs with 1 and 2/3 cups of milk in a bowl.

Combine 2 1/3 cups flour, 1 cup cornmeal, 1 tsp salt, and 4 1/2 tsp baking soda in a bowl.

Add one cup of sugar and 2/3 cup softened butter in a bowl.

Beat the sugar and butter together.

Slowly add in a little of the dry mixture and egg mixture.

Beat and then add a little more of each.

You’ll end up with a smooth batter.

Pour into a greased 13×9 inch pan and bake at 400 for about 25 minutes.

 Look how pretty it looks!!! Nice and golden!

Soften some butter and add a little honey for some sweet butter. Oh so good!

Cut into square and serve.

Would you make some homemade cornbread?