If you lot prefer your cornbread on the moister as well as slightly sweetness side, this Honey Cornbread recipe is for you! The dear inwards this version lends the perfect subtle sweetness, spell buttermilk inwards the batter creates a beautifully moist as well as tender result.
Mmmmmm ... cornbread. Such a wonderfully comforting food. Especially when served upward with a hearty bowl of chili or amongst a deliciously tummy-warming bowl of kielbasa spud soup.
But non all cornbreads are created equal, I've learned.
Since moving to the South from Vermont, I've learned that Northern cornbread as well as Southern cornbread are distinctly dissimilar animals.
Northern-style cornbreads include about shape of sweetener inwards the batter, but a impact to lend a mild sweetness, as well as tend to hold upward moister than Southern cornbreads. The sweetener could hold upward regular sugar, a impact of maple syrup, or dear perhaps.
Southern-style cornbreads tend to hold upward drier as well as crumbly, as well as decidedly create non include whatever form of a sweetener. In fact, my Southern-born-and-bred hubby is emphatically adamant that truthful Southern cornbread includes absolutely zero shape of sweetness.
Which agency 1 likes better, I think, depends on what 1 is used to I suppose.
I, for one, prefer the slight sweetness as well as moistness of the Northern agency cornbreads I grew upward with. And my all-time favorite version? This dear cornbread adapted from the Moosewood Cookbook past times Mollie Katzen (which besides happens to hold upward 1 of my favorite cookbooks).
The dear inwards this version lends the perfect subtle sweetness, spell the inclusion of buttermilk inwards the batter creates a beautifully moist as well as tender result.
Serve upward a hunk my Vermont agency - slathered with butter or topped with a hunk of Cabot, Vermont cheddar cheese - and you've got yourself a lilliputian piece of cornbread heaven. Or, become Southern with it similar my North Carolina-native husband's family and consume it but manifestly amongst a large drinking glass of milk.
Either way, it's delicious indeed! Even if die-hard Southern cornbread lovers wouldn't approve.
- 1 egg
- 1 c. buttermilk
- 1/4 c. honey
- 1 c. yellow cornmeal
- 1 c. all-purpose flour
- 2 tsp. baking pulverisation
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 T. butter, melted
- Beat together egg, buttermilk, as well as dear with a whisk.
- In a dissever bowl, mix together the cornmeal, flour, baking powder, baking soda, as well as salt. Add buttermilk mixture as well as melted butter to the dry out ingredients; mix well.
- Spread batter into a buttered 8-inch foursquare baking pan. Bake at 425 degrees for xx to 25 minutes.
Enjoy!
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