There are few things as tasty as a slab of cornbread, toasted with some butter and honey. Sadly, cornbread is not too easy to come by, even in many parts of the USA. To get the real cornbread experience you have to go to the South where they are the masters of all types of comfort foods. Since taking a trip to the South every time she has a cornbread craving, this cornbread recipe fills the void.
For six muffins:
1/2 cup cornmeal
1/2 cup flour
1/2 Tbs baking powder
1/4 cup sugar
1/2 tsp salt
1/2 cup whole milk
1 egg
1/4 cup butter, melted
1/8 cup honey
Preheat the oven to 400 F (205 C).
Whisk together the milk, eggs, butter and honey. We did not have whole milk (we only drink 1%) so we added 1 Tbs of creme fraiche we had leftover from another recipe. It seemed to work just fine. You can also add heavy cream or extra butter. There are many websites online that have solutions for substituting ingredients.For example, The Old Farmer's Almanac.
Add all of the rest of the ingredients (cornmeal, flour, baking powder, sugar, and salt).
Pour into muffin cups (to almost the top).
Bake for 15 minutes or until a toothpick comes out clean. Ours took about 17 minutes.
We ate ours with Hot! Beef Chili for dinner and then had the leftovers toasted for breakfast.
This recipe is adapted from The Neelys
No comments:
Post a Comment