This cornbread is perfect alongside a bowl of soup or EVEN all. by. itself! It is so yummy that when my oldest son gets home from school he wants it as his snack. It's almost like a cake, but not that sweet, but yes - that good. And then top it with this yummy and super-easy-to-make honey butter and you've got yourself a keeper. I thought with all the soup recipes I've been sharing I should share one of our favorite go-to bread recipes when we have soup. I hope you love it as much as we do!
Sweet Cornbread
Yield: 9 servings
Ingredients
Cornbread:
1/2 cup cornmeal
*1 1/2 cups all-purpose flour
*2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 1/4 cup milk
Honey Butter:
1 stick butter, softened
1/4 cup honey
1/4 cup marshmallow fluff
Directions
For the cornbread:
Heat oven to 350 degrees. Spray an 8-inch pan with non-stick cooking spray and set aside.
Add dry ingredients into a medium sized mixing bowl. Make a well in the center and add oil, butter, eggs, and milk. Stir until just mixed (batter will be runny). Pour into prepared baking pan and bake in pre-heated oven for 35 minutes or until toothpick inserted into the center comes out clean.
For the Honey Butter:
Whip all ingredients together with an electric mixer until well combined. Serve at room temperature. You can store any leftovers in the refrigerator and then soften it up a little when you'd like to use it again.
*You can substitute some of the all-purpose flour for whole-wheat flour if you'd like. I like to do half all-purpose and half whole-wheat flour a lot of the time when I make this.
*You can also decrease the sugar amount by almost half if you'd like. The cornbread still turns out very sweet and delicious.
Recipe Source: melskitchencafe.com
Must. Make. This.
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