A good cornbread should be light and just a little crumbly. It is so easy to make that the Jiffy boxes really are not bad. This recipe only take a couple minutes to throw together and the honey is included for you so you don’t have to pour it on top. A basic cornbread recipe can offer lots of variations to the creative cook.
1 c Cake Flour
1 c Cornmeal
1/2 c Sugar
3 tsp Baking Powder
1/2 tsp Salt
1 c Cream
1/4 c oil
1/4 c Honey
Sift all the dry ingredients together. In a bowl, combine all the wet ingredients. Mix the wet and dry just until thoroughly combined. Over mixing will make a tougher cornbread.
Oil and flour a 9″ square pan and pour in the batter making sure it is smooth. You can tap the pan on the counter if need bee. Allow it to sit for 10 minutes so all the dry ingredients have a chance to be absorbed. Bake at 400 degrees for 20 – 25 minutes. If using a dark or cast iron pan, reduce the heat to 375. The bread is ready when a toothpick inserted in the center comes out dry.
2 Tbs diced Jalapeno Peppers
1/4 c chopped Green Chilies
1/2 to 1 c Chedder Cheese
1/2 c crisp Bacon chopped
bake in muffin cups, the time will be reduced depending on the size. Be sure to check after 12 minutes
1 c Cream Corm, reduce the cream by half
What do you like to add to your cornbread?