Have you ever tried dry, scratchy cornbread? Or how about cornbread where there is a little bit of everything thrown into the mix? (Almost makes you wonder if the baker was cleaning out their fridge at the time...) Well, if you vowed never to taste cornbread again, or are just looking for a downhome recipe, give this a try! Here is a loved recipe in our home. I made this a few nights ago and my husband & 2 daughters polished off a 9 x 13 dish of this in one day! Click the picture or the title below & link to a printable version along with a printable grocery list if you so desire! Enjoy!
Sweet Southern Cornbread
Ingredients:
4 Tbs. honey
2 eggs
4 Tbs. butter (melted)
1 cup half-and-half
1 cup water
1 cup sugar
2 cups yellow corn meal
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. salt
Directions:
Preheat oven to 350 degrees. Spray 9x13 baking dish with cooking spray. Whisk together all of the wet ingredients in a bowl - honey, egg, butter, half & half, and water. In separate bowl, combine dry ingredients - sugar, corn meal, flour, baking powder and salt. Gently combine both mixtures - batter may be slightly lumpy. Pour into prepared baking dish and cook approx. 25-30 minutes, or until set in the middle and a toothpick comes out clean.
4 Tbs. honey
2 eggs
4 Tbs. butter (melted)
1 cup half-and-half
1 cup water
1 cup sugar
2 cups yellow corn meal
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. salt
Directions:
Preheat oven to 350 degrees. Spray 9x13 baking dish with cooking spray. Whisk together all of the wet ingredients in a bowl - honey, egg, butter, half & half, and water. In separate bowl, combine dry ingredients - sugar, corn meal, flour, baking powder and salt. Gently combine both mixtures - batter may be slightly lumpy. Pour into prepared baking dish and cook approx. 25-30 minutes, or until set in the middle and a toothpick comes out clean.
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