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Michelle Underwood

Honey Cornbread

This is our families favorite recipe for cornbread. It really is just perfect. It is not too sweet, not too crumbly, and not too complicated. It is just right. I love pairing this delicious bread with a healthy bowl of soup. It seems to take the little eyes off all the veggies I packed into the soup, as they are comforted by their golden friend, smothered in grass fed butter and dripping in raw honey.
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Ingredients Equipment Method

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/4 cup cane sugar
  • 1/2 tsp salt
  • 1 cup whole milk
  • 2 eggs
  • 4 tbsp butter, melted
  • 1/4 cup honey

Equipment

  • muffin tin or cast iron pan (~ 9" round x 2" deep)

Method
 

  1. Preheat oven to 400 degrees. If using a cast iron pan, place in the preheating oven. You can also melt your butter for the recipe in the pan as the oven preheats. Just be sure to watch it so that it doesn't burn.
  2. In a large bowl, mix dry ingredients together (cornmeal through salt).
  3. In a medium bowl, whisk together milk, eggs, melted butter and honey.
  4. Add wet ingredients to dry ingredients, just until mixed.
  5. Pour batter into prepared muffin tin or preheated and greased cast iron pan. Bake approximately 15 minutes or until toothpick inserted into the center comes out clean.