This is my very favorite way to enjoy cornbread as it’s soft, moist and tender. With just a kiss of sweetness, it provides a wonderful contrast to bold, heavy and savory BBQ but I also enjoy it as a solo-snack with jam, butter or more honey.
Too often I had been served dry and crumbly cornbread that I ended up pushing around on my plate. Only when it had soaked up enough of the residual sauce from other parts of my meal did I find it palatable. I decided to take matters into my own hands and set out to create a recipe that would yield a scrumptious cornbread that would enhance any meal rather than being an afterthought with ragged pieces left behind that no one wanted.
I actually took these along with us to a weekend bbq and our host loved them so much, she requested the recipe. Their gently sweet nature pairs well to contrast a bold, smoky and savory meal but is also quite lovely on their own with jam, butter or more honey. I’ve tested this recipe several ways and though I’m typically an advocate for the two-bowl method reserving one for the dry mixture and the other for the wet, this simple recipe yields a beautiful crumb and rise no matter which method you opt for. Just make sure you use a light hand and mix just to combine your ingredients. Remember, a few lumps are your friends and the less developed your gluten strands, the lighter your final product will be.
- 1 c unbleached flour
- 1 c cornmeal
- ¼ c sugar
- ¼ c honey
- 1 ts fine salt
- 3 ts baking powder
- 1 room temperature egg
- 1 c room temperature buttermilk
- ⅓ c coconut/veggie/grapeseed oil
- In a large bowl, mix all of your ingredients together using a gentle hand. Take care not to overmix or your cornbread can become dense and heavy.
- Fill 2 mini loaves and bake at 350 for 22-25 minutes.