Cornbread - Sweet and Moist

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About: I'm a 45 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life.

Intro: Cornbread - Sweet and Moist

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.

Ingredients:

Helpful Gear:

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.

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