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 varities 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 flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 Tb. baking powder
- 1 cup milk
- 1/4 cup melted butter
- 1/4 cup honey
- 1/2 cup egg substitute (or 2 eggs)
- Heat oven to 400◦F.
- Stir flour, cornmeal, sugar, and baking powder in a large mixing bowl.
- Combine wet ingredients in a large mixing cup. Add to dry ingredients, stirring until just moist.
- Pour into greased 9″ pie pan.
- Bake for approximately 25 minutes or until tester inserted in the center comes out clean.
- Serves 6.