Budget Cornbread and Honey Butter |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a recipe I brought with me from California many moons ago. It’s more cake-like than some cornbreads and may not appeal to everyone, but my children milled it and weren’t exactly all that tolerant of other recipes I’d tried. Prep time includes making the Honey Butter and are farily accurate erring on the conservative side. Ingredients:
1 1/4 cups all-purpose flour |
2/3 cup cornmeal |
2 teaspoons baking powder |
1/4 cup sugar, plus |
1 tablespoon sugar |
2/3 teaspoon salt |
1/4 cup shortening |
1 1/8 cups milk (for best results use whole milk. i tried using 2% once. this is better with whole milk.) |
1 egg |
3/4 cup butter, softened |
1/8 cup honey |
Directions:
1. In a small bowl, prepare honey butter by whipping butter and honey with a mixer at high speed until well incorporated, smooth and fluffy. Refrigerate until 1 hour before serving. (Note: You can also make just before serving but I like to let the flavors go through).
2. Preheat oven to 400°F.
3. Grease an 8”x8” baking dish.
4. In medium bowl combine flour, cornmeal, baking powder, sugar and salt.
5. With a pastry cutter or two knives, cut in shortening until mixture resembles coarse meal.
6. Add the milk and egg. Using a wooden spoon, mix only until all the ingredients are well combined. Batter will not be as smooth as what you may be used to. Do not over mix.
7. Pour the batter into greased 8”x8” baking dish.
8. Bake for 25-30 minutes or until top is golden brown.
9. Place baking dish on cooling rack and let cool slightly before cutting.
10. Using a sharp knife, cut into 9 equal pieces.
11. Serve with Honey Butter if desired.
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