Tuesday, March 1, 2016

The Best Cornbread (and Fluffy Honey Butter)

The Best Cornbread
I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); the cornbread is a bit more dense with all wheat flour but still delicious. 
Over the last few years of making this, I've toyed with the sugar amount and almost always end up decreasing it (often cutting it in half). The cornbread is still plenty sweet and delicious. 
  • 1/2 cup cornmeal
  • 1 1/2 cups flour (see note above)
  • 2/3 cup sugar (see note above)
  • 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:
  • 2 sticks butter, softened
  • 1/2 cup honey
  • 1/2 cup marshmallow fluff
  1. For the cornbread, add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.
  2. For the honey butter, whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

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