Archive for May 20, 2008
Recipe of the Week – Honey Moist Cornbread
(from www.emealsforyou.com/Breads/Honey Moist Cornbread)
My first introduction to cornbread was years ago when I was working as a Sheriff’s Officer at the county courthouse. We would stop at the coffee shop across the street and get toasted corn muffins with grape jelly. Now I am not a “jelly person”; usually too sweet for me but on that toasted muffin it seemed to go just fine. Jump ahead 20 years and my partner, Chef Teresa, posts this Honey Moist Cornbread recipe on www.emealsforyou.com and I figure what the heck, let’s give it a try. Well, my wife just loves it, says it is really moist and sweet and all the things you want in a cornbread.
Many make cornbread the “new-fashioned” way, open a box of mix, stir in water and pop it in the oven. Why not try it from scratch just once, you can always go back to the”easy” way but my money is on you really liking our recipe more. Cornbread is a very versatile staple; serve it with ribs, chili, chicken, or almost anything, even grape jelly. Enjoy!
Honey Moist Cornbread
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Breads |
| Meal: | Good Cheer for Homebound (Share-a-Meal Plans) |
| 1 | cup | flour, all-purpose |
| 1 | cup | corn meal, yellow |
| 0.33 | cup | sugar, white |
| 1 | Tb | baking powder |
| 0.33 | tsp | salt, kosher |
| 8 | oz | cream, whipping |
| 0.25 | cup | oil, vegetable |
| 3 | large | egg |
| 0.25 | cup | honey |
Heat oven to 400 degrees
Stir all dry ingredients then add the remaining ingredients
Pour onto a greased 9-inch pan
Bake for 20-25 minutes.
From the Good Cheer for Homebound (Share-a-Meal Plans) at emealsforyou.com
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