I love cornbread, especially with dishes like Italian Sausage Stew and World's Easiest Chili. However, I have found that nearly all store-bought cornbread mixes, and most cornbread recipes, are too grainy, dry, and crumbly for my tastes. This recipe uses fine cornmeal and acacia honey to create an ultra-moist and lightly sweet cornbread that goes well with just about anything.
- 1 cup fine cornmeal
- 3 cups all-purpose flour (I use White Lily)
- 2 tbsp acacia honey
- 1 cup sugar
- 2/3 cup vegetable oil
- 2 tbsp double-acting aluminum-free baking powder
- 1 tsp salt
- 5 tbsp butter, melted
- 4 large eggs, beaten
- 2 1/2 cups milk
Step 1: Mix Dry Ingredients
Pre-heat oven to 350 degrees Fahrenheit.
In a large bowl, mix all dry ingredients thoroughly.
Step 2: Add Wet Ingredients
Add remaining ingredients to bowl and stir.
Step 3: Lump Free?
When batter is free of lumps, you can stop stirring. :)
Step 4: Pour and Bake
Pour into a well-greased 9x13 baking dish* and bake in a 350 degree Fahrenheit oven for 45 minutes or until a toothpick inserted comes out clean.
Allow to cool for a few minutes and Enjoy!
*NOTE:Whenever you have a well-greased baking dish and a batter, there is a chance the batter will bake up the outside and spill over. If you don't use a dish that is at least 9x13, make sure it is deep enough. I always add a baking sheet on a rack underneath the dish when I bake this, just in case.