Cornbread, the all American quick bread from the South has become a staple of many American feasts from comfort food to holiday meals.
- 2 cups cornmeal ( I like to use about ½ medium ground and ½ fine for a little crunch)
- 2 cups all purpose unbleached flour
- 2 Tbsp baking powder
- ¾ cup brown sugar, packed
- 2 tsp sea salt
- 4 eggs
- 2 cups whole milk ( I like to substitute half with buttermilk or heavy cream)
- ½ cup butter, melted and allowed to cool to slightly
- ½ cup raw honey
- Preheat your oven to 400 degrees.
- In a large mixing bowl add cornmeal, flour, baking powder, brown sugar and salt. Stir to mix well, making sure to get any brown sugar clumps out.
- In a separate medium mixing bowl add all of your wet ingredients: eggs, milk, butter and honey, stir to combine well.
- Add your wet ingredients to the large bowl with dry ingredients and stir to combine, making sure to get all the dry clumps out.
- Add your batter to your olive oil sprayed muffin pan. You may use a spoon or pipe the batter into the pan, filling the muffin divisions almost to the top.
- Bake for 15 minutes or until toothpick comes out clean. Check at 10 minutes if you’d like to be sure not to over-bake.
- Once they’re baked let them rest in the muffin pan about 5 minutes, then you can gently take them out and place them on a cooling rack. I like to use a fork to gently wiggle each one out.
- They can rest 5 more minutes on the cooling racks and then enjoy!