SOUTHERN STYLE HONEY CORN BREAD RECIPE
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- Опубліковано 3 лис 2023
- SOUTHERN STYLE HONEY CORN BREAD
Ingredients
1 cup flour, spooned and leveled
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon for 8×8 pan
1/2 cup butter (1 stick)
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 & 1/4 cups buttermilk*
Instructions
Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats.
In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pan.)
Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will grease the pan with it soon).
Melt the remaining butter in a large bowl in the microwave.
Add 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the large bowl with the melted butter. Stir well until combined.
Add 2 eggs and 1 and 1/4 cups buttermilk.* Whisk until fully incorporated.
Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients (then wipe out the dry bowl and put it back in your cupboard!) DO NOT over mix! Make sure the dry ingredients are fully incorporated but don’t worry if there are a few lumps.
Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, use a pastry brush to spread it around.
Pour the batter into the hot pan and smooth out the top.
Use hot pads to place the skillet back in the oven. Bake at 375 for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out with no wet batter on it. You can also shake the skillet a little, and if is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan.
Remove from the oven and let cool for 5-10 minutes before slicing and serving.
Store the cornbread tightly covered on the counter for up to 3 days. If you made it in a cast iron pan, remove the cornbread from the cast iron once cool, and store in a sealed container (otherwise it will start to taste all irony and nasty child.
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Your videos are so fun to watch. I feel like I’m transported to the kitchen of a warm Southern home. Love your humor and energy.
I stopped studying biology to watch your video. 😊 worth it!
Omg, you are a bright light! This looks delish. Thank you.
This look really delicious ❤❤❤
OH MY WHAT YOU TALKING BOUT....LOOKS LIKE MY KIND OF COOKIN...I HAVE TO TRY THIS RECIPE...THANKS FOR SHAREING😊
You the bomb sis! Love your channel♥️
Chiiiiild yous gon give us 12 kind diabetes guuuuurl
Yummy 😋😋😋😋😋
I'm glad I found this channel
Mmmm corn bread
oh my jesssusss
I love your cooking. Can you show us how you make your Thanksgiving turkey, please?
Yes editing the video as we speak
Thank you! Can’t wait!
Amennnnnn 💞🙏🏽
'You remember that cornbread you made.... the kids off school we gone throw something on the grill'
Hi can you make a tutorial for making collards greens . Love your videos ❤
ua-cam.com/video/pozyxlXdNN4/v-deo.htmlsi=Ulppf9jV-YhcBrH2
can you do a recipe for corn?
Should we use salted butter ? And for the oil is it 1/4 cup or you mean 1/4 liter ? Love the recipe btw looks so bomb
1/4 cup of oil and that’s salted butter