So many times I start a post update with, “Wow! That was long ago.” This recipe truly is.
This recipe was published in the first year of Think Tasty. In fact, it’s from so long ago, I wrote it when this website’s URL was www.tastythoughts.info. (You’ll notice it redirect to here.) While this article is nearing 17 years old and the recipe closer to 27 years, this recipe is a classic. I just made a batch to accompany dinner recently. It’s still as delicious as ever, if I do say so myself.
The original post from October 2007
On chilly days I love to make bread to go with my meal. If I have a whole day to spend at home I prefer to make a yeast bread. To me the process and smell of bread-making is both warm and comforting in this sort of weather. However, last week when I made beef stew, I didn’t have the luxury of time.
To accompany the stew I decided to make cornbread. Cornbread is one of those recipes that I have spent a great deal of time perfecting. I like a cornbread that is filled with cornmeal and has a crunch. However, I don’t want it to be dry and crumbly. It should be slightly moist and have a hint of sweetness.
After making many different varieties of cornbread over the past decade, I finally have created a recipe that produces the exact cornbread that I want. Best of all, not only does this cornbread appeal to me, it appeals to all of my family!
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 cup milk
- 1/4 cup melted butter
- 1/4 cup honey
- 2 eggs
- Heat oven to 400◦F.
- Stir flour, cornmeal, sugar, and baking powder in a large mixing bowl.
- Combine milk, melted, butter, honey, and eggs in a large mixing cup, whisking until fully combined.
- Add to dry ingredients, stirring until just moist.
- Pour into greased 8″x8″
- Bake for approximately 30 minutes or until tester inserted in the center comes out clean.
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