Light, fluffy, and oh-so comforting, this cornbread is best served right out of the skillet with whipped honey butter and dunked into chili stews.
Ingredients
Cornbread
1½ cups all purpose flour
⅔ cup sugar
½ cup yellow corn meal
1 tablespoon baking powder
½ teaspoon salt
1¼ cups half and half
2 eggs, lightly beaten
⅓ cup canola oil
4 tablespoons butter, melted and cooled slightly
For the whipped honey butter
½ pound butter, at room temperature
1 + ½ tablespoons honey
½ teaspoon cinnamon
A pinch of salt
Instructions
Preheat the oven to 350 degrees. Grease an 8 inch square baking dish or an 8 inch cast iron skillet.
Combine flour, sugar, corn meal, baking powder and salt in a large bowl.
Combine half and half, eggs, oil and melted butter in a medium bowl and mix well.
Add the wet mixture to the dry mixture and using a spatula stir until just blended. Pour into your prepared baking dish.
Bake for 20-25 minutes, until golden brown or until a tooth pick inserted in the center just barely comes out clean. Please note, if using a cast iron skillet the corn bread will continue to cook once taken out of the oven.
For the whipped honey butter
Combine all the ingredients in a bowl and using a hand mixer whip together until light and fluffy.
Recipe by Honest Cooking at http://honestcooking.com/warm-cornbread-honey-butter/