Soft, sweet, and satisfying, we love this cornbread for breakfast, dinner, or a late night snack. Let the cornbread sit wrapped in plastic wrap over night and let come to room temperature in the morning for an even softer texture. Here are a few tips before you get started, and, disclaimer, as an Amazon Associate, I earn from qualifying purchases, at no expense to you of course. Product links are paid. Nevertheless, these are the products I use and love, along with other tips to help you get the best results:
1. Start with the right tools:
These silicone spurtles from Open Road House are our favorite new tools for all things baking. We use them in this receipe for stirring, mixing, and spreading with accuracy, ease, and zero staining from food dyes. They're just awesome for cooking too. From separating eggs and getting that last bit of dough out of your bowl to stirring big batches of batter and lifting delicate cookies off the sheet, this set does it all. Seriously. We love it. You can purchase a set in light blue or soft gray here:
While these measuring cups aren't strictly necessary for this receipe, we LOVE them for working alongside children in the kitchen. The bright colors make them so fun to use, they make a great stocking stuffer or gift for your little kitchen helpers. Children are less likely to harm themselves with these smooth rounded plastic edges. And for $6, everyone wins.
2. When you are ready to combine your ingredients in the final step, mix your dry and wet ingredients together by hand. Grab a silicone spurtle and gently fold in your cornmeal flour mixture with your milk and honey. Combining these gently by hand will result in a fluffier, softer cornbread.
3. Watch our tutorial Video! Seriously, we explain it all and walk you through every step of the process. Watch and subscribe to our new YouTube Channel - "On Wednesday We Bake." We'll be posting helpful videos showing you the details of each recipe, every Wednesday. See you there and happy baking!
1/2 c. (1 stick) unsalted butter room temperature
3/4 c. sugar
2 large eggs
1-1/2 c. (180 g) yellow cornmeal
1 c. (168 g) all purpose flour
2 t. baking powder
3/4 t. salt
1 cup milk
1 T. honey
baking spray or butter for coating pan
Preheat oven to 375 F
Coat baking pan with baking spray or butter
Combine butter and sugar with hand mixer until light and fluffy (3 - 4 minutes)
Add eggs to butter-sugar mixture and combine with mixer (1 minute)
In large bowl, combine cornmeal, flour, baking soda, and salt
Add dry ingredients to wet mixture in 3 parts, alternating with milk and honey, folding in by hand until just combined. Do not overwork the mixture.
Pour into 8" x 8" baking pan, and use silicone spurtle to spread into corners
Bake 30 min
Allow to cool slightly before cutting and serving
Please let us know how they turn out and let us know if there's any other recipes you'd like to see from us!