I was writing a draft of a different recipe I planned on making soon, and when looking for tips for making good cornbread, I stumbled upon this simple but yummy looking recipe on NotJustBaked.com. I’ve tried several different cornbread recipes before and didn’t find one that I particularly liked, but this one was amazing. Despite using whole wheat flour (which usually makes stuff taste and feel like you’re eating a cardboard box), the bread stayed moist and had amazing texture. With just the right amount of sweetness, it can be paired with sweet honey and butter yet will not be out of place with savoury chilli.
Oh, all that honey in the bread will also make your kitchen smell delicious. Definitely a keeper!
Sweet Honey Cornbread
- 1 cup full cream milk
- 4 1/2 teaspoons lemon juice OR white vinegar
- 1 egg
- 1/4 cup butter
- 1/2 honey
- 1 cup cornmeal
- 1 cup whole wheat flour, or regular flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Preheat the oven to 220 degrees C.
Make the buttermilk substitute. In a measuring jug, add the lemon juice or white vinegar, and fill with enough full cream milk to make 1 cup. Let sit for 10 to 15 minutes. The mixture will begin to curdle.
Melt the butter in the microwave at 20 second intervals, or in a saucepan on the stove top, until completely melted. Let cool for 2 minutes.
In a large mixing bowl, add the cornmeal, flour, baking powder and salt, and stir to combine. Add the buttermilk mixture, and stir until just combined and there are no dry spots left, taking extra care not to overmix. The batter may appear lumpy.
Pour the batter into a lightly greased 8-inch round baking tin. Bake in the oven for 20 to 25 minutes, until a toothpick comes out clean when poked at the centre. You can also double this recipe and bake in a 9″ x 13″ baking tin for 30 to 35 minutes, and test for doneness at 30 minutes.
Let cool for about 15 minutes before cutting. Serve with butter or a drizzle of honey, or just have it plain.