Classic soft sweet corn bread with a hint of honey-perfect for chili, soup or casseroles!With crispy buttery edges and medium soft and beautiful Max !
This smooth buttery cornbread is my favored spread of my mom’s shredded cornbread recipes, changed only a little bit to make it even greater amazing—if in any respect possible! In addition, they are very flexible and can be baked in a pan or pan, all in one bowl !
* ingredients :
° ½ cup unsalted butter, melted and slightly cooled
° 1 cup all-purpose flour
° 2 cup yellow cornmeal
° 1/four cup brown sugar (or white granulated sugar)
° 1 teaspoon baking powder (optional: produce fluffy cornbread)
° half teaspoon baking soda
° 1/four teaspoon salt
° 1 cup of milkshake before measuring
° 1/four cup honey
° 2 huge eggs
* Directions :
Preheaat oven to 200°C 400F placed the rack withinside the center.Spread butter on a 9″ cast iron pan or 9″ rectangular casserole pan, then heat the pan/plate in the oven.
(Alternative to a forged iron skillet: Heat ½ cup of unmelted butter in cast iron over the range over medium warmness till melted, flip off the warmth and permit the butter to chill barely earlier than including it to the combination. )
In a large bowl, combine flour, corn flour, sugar, baking powder (if using), baking soda and salt.Dig a hole in the middle and scoop up milk, honey and eggs.
Stir well until everything is well mixed, then add some cooled ghee.Stir again until smooth (don’t stir too much).
Carefully get rid of the tray or “hot” dish from the oven the use of oven mitts, and Pour the mixture into a hot pan or dish. Hear hiss! Is that what you want
Bake till the cornbread starts to show brown on top and a toothpick inserted withinside the center comes out clean (approximately 20-23 mins).Let cool for 10 minutes before slicing and serving. wish you success!
Enjoy !