Sweet Cornbread
Adapted from my sweet Momma’s recipe this has the great taste of cornbread but with a sweet twist. Mom always made her cornbread in muffin form but I decided to change to game and place it in mini loaf pans for our family.
Anytime I can make a recipe and have enough to freeze for another time then I typically will make a double batch of cornbread and freeze a few loaves for another week. Often, I will slice and toast the cornbread and add a bit of butter for a delicious treat. No matter if you want to serve this as individual muffins or in a loaf pan, this recipe of will sure be a great addition to a bowl of soup or as a snack. Serve along side a soup is my favorite way to enjoy.
INGREDIENTS
1 cup corn meal
1 cup all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
4 tablespoons melted butter
2 eggs
1/2 teaspoon Kosher salt
1 cup buttermilk
1/4 cup local honey if available
DIRECTIONS
Spray a loaf, muffin, or square pan with baking spray, preheat oven to 400° F. If you are using a muffin pan, line with muffin paper.
Mix dry ingredients together. Add melted butter, eggs, buttermilk and honey to dry mixture, stir until just combined. Do not over mix
Pour in to baking pan, bake until toothpick inserted comes out clean. See below for baking times based on type of pan chosen.
12 muffins-15 minutes, 9x9 baking dish-20-25 minutes, mini loaf pans-20 minutes.
Sweet Cornbread would be a perfect side to a bowl of Braised Short Ribs. Made even better enjoyed with a Bourbon Hot Toddy.
