honey cornbread
When I first started to think about it, I thought about any dish that would be theoretically easy to prep ahead of time and wouldn't be bad leftovers. So with the menu set to be hot dogs, mac and cheese, and chili ... it felt super natural to do a cornbread too. People need their carbs.
Then, when I was looking up recipes for "best ever cornbread" they got a little complicated. Making the best ever cornbread felt hard... especially for 30 people... and in a food processor. So, I said no thanks. We will be skipping on the cornbread. Flash forward to Friday night and I'm in line at the new local brewery. There was a group of guys behind us talking about eating chili and mac and cheese ... and how there was no cornbread. Obviously, my ears perked up and I had to chime in. They felt cornbread was a non-negotiable. Thus, we are back on the cornbread train with 18 hours to go before the party.
The recipe I ended up making was incredibly simple and still got rave reviews. However, I pretty much died inside when as we were cleaning up for the night I realized that I never ever served the cornbread. It was still sitting on the counter all covered up. But, we cut into it and people said it was good so it can't be considered a total failure.
I did end up eating it with leftover chili the next day ... and home run. I feel like I've been an idiot for just serving bread with chili for the last 10 years. From now on its honey cornbread or bust.
Here's how it goes.
8 tbsp. (1 stick) unsalted butter, melted
½ c. granulated sugar
¼ c. honey
2 eggs, room temperature
1 c. buttermilk, room temperature
1 c. all-purpose flour
1 c. cornmeal
½ tsp. salt
½ tsp. baking soda
Then, when I was looking up recipes for "best ever cornbread" they got a little complicated. Making the best ever cornbread felt hard... especially for 30 people... and in a food processor. So, I said no thanks. We will be skipping on the cornbread. Flash forward to Friday night and I'm in line at the new local brewery. There was a group of guys behind us talking about eating chili and mac and cheese ... and how there was no cornbread. Obviously, my ears perked up and I had to chime in. They felt cornbread was a non-negotiable. Thus, we are back on the cornbread train with 18 hours to go before the party.
The recipe I ended up making was incredibly simple and still got rave reviews. However, I pretty much died inside when as we were cleaning up for the night I realized that I never ever served the cornbread. It was still sitting on the counter all covered up. But, we cut into it and people said it was good so it can't be considered a total failure.
I did end up eating it with leftover chili the next day ... and home run. I feel like I've been an idiot for just serving bread with chili for the last 10 years. From now on its honey cornbread or bust.
Here's how it goes.
- Preheat oven to 375 degrees. Spray or lightly butter an 8x8 inch pan.
- In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
- In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in the oven to bake.
- Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean.
- Remove from the oven, brush the top with melted butter and honey. Serve!
8 tbsp. (1 stick) unsalted butter, melted
½ c. granulated sugar
¼ c. honey
2 eggs, room temperature
1 c. buttermilk, room temperature
1 c. all-purpose flour
1 c. cornmeal
½ tsp. salt
½ tsp. baking soda
½ tbsp. unsalted butter, melted (for brushing)
No comments
Post a Comment