Once upon a time, I was not a fan of chili. Consequently, I never quite understood the allure of cornbread. However, in recent years, I've discovered I do actually like chili, and a lovely piece of cornbread smothered in honey is quite enjoyable! I've made a few different types of cornbread ranging from boxed variations (Jiffy & Marie Callender (the latter was far superior) to recipes from scratch.
I came across another scratch recipe to try from a book I
So I tried her recipe for the cornbread (which was actually passed down to her from her husband's grandmother), and it was a hit! Sweet enough for my liking and a great crumb. I adapted it slightly in that I used a 7x11 pan instead of a 10 inch pie pan.
Here is the recipe (adapted slightly from Make the Bread, Buy the Butter)
6 Tbsp unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
4 tsp baking powder
1 tsp kosher salt
2 large eggs
1 cup milk
1. Preheat the oven to 375 degrees F. Put the butter in a 7x11 glass pan and place in the oven to melt.
2. Mix the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the eggs and milk. Once the butter has melted, take the pan out of the oven and swirl the butter around to coat the glass. Let it cool just a bit and then pour the remainder into the egg mixture. Whisk it all together.
3. Whisk the egg mixture into the dry mixture. It doesn't have to be completely incorporated. A couple of lumps are fine.
4. Pour into the glass pan and bake for about 25 minutes or until a tooth pick inserted in the middle comes out clean.