Sweet Honey Cornbread
- Author
- Chew Out Loud
- Prep time
- Depends..are you watching tv or not?
- Wait time
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Ingredients
| 1 | cup | yellow cornmeal | |
| 1 | cup | all purpose flour | |
| 1 | Tbsp | baking powder | |
| 1/2 | cup | granulated sugar | |
| 1 | tsp | table salt | |
| 1 | cup | whole milk | |
| 2 | eggs | room temp | |
| 6 | Tbsp | salted butter | melted |
| 2 | tsp | real vanilla extract | |
| 1/2 | cup | real honey, not the fake crap | |
| 1 | cast iron skillet | ||
| 1 - 2 | Tbsp | bacon Grease |
Directions
- Preheat oven to 375F, with rack on lower-middle position and place cast iron skillet on rack to warm up.
- In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.
- In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla. Gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.
- Add bacon grease to cast iron and skillet and wait for it to melt.
- Pour batter into greased cast iron skillet and bake 20-30 minutes until golden brown (bake time will depend on size of your skillet.) If top browns too quickly, cover loosely with foil and continue baking. Be sure to start checking for doneness after 20 minutes. Cornbread is done when toothpick inserted in center has a couple of tender crumbs attached to it. Not completely clean, or it might turn out dry.
- For muffins, bake 13-15 minutes in lined muffin tins, just until toothpick comes out with tender crumbs attached
DO NOT USE LOW FAT INGREDIENTS AND UNSALTED BUTTER. Its not cornbread if you don’t make it fatty.
Notes
I like to use the melted bacon grease because the grease coats the walls of the skillet when pouring the batter in. It makes a nice crispy edge to the cornbread.
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