Description
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
Scale
Cornbread
- 1 1/2 cups all purpose flour
- 2/3 cup sugar
- 1/2 cup yellow corn meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups half and half
- 2 eggs, lightly beaten
- 1/3 cup canola oil
- 4 tablespoons butter, melted and cooled slightly
For the whipped honey butter
- 1/2 pound butter, at room temperature
- 1 + 1/2 tablespoons honey
- 1/2 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.
- Category: Baking, Side