Winter Cornbread

Winter Cornbread

I just “slow cooked” a big pot of chili and made a batch of warm cornbread to go with it.  I grew up eating homemade cornbread and like mine to be a bit more like cornbread “cake.” This cornbread recipe is very versatile and can be served with all sorts of main courses. 

INGREDIENTS

3 Large Eggs

1/3 Cup Sugar

1 Cup Sour Cream

1 Cup Buttermilk or Sour Milk (Milk With Vinegar or Lemon Juice)

1/3 Cup Honey

3 Teaspoons Baking Powder

3/4 Teaspoon Baking Soda

1 Tablespoon Kosher Salt

1 1/2 Cups Unbleached Flour

1 1/2 Cups Cornmeal

3/4 Cup Melted Butter Plus 1 Tablespoon

Preheat oven to 375 degrees.  In a large-size bowl, whisk eggs and sugar together for 30 seconds. Stir in sour cream, buttermilk (or sour milk), and honey. Stir in baking powder, baking soda, kosher salt, flour and cornmeal. Do not over mix. The batter will look rather lumpy. Stir in the melted butter until combined. Pour batter into two greased 9 inch round baking pans. Place into oven and bake for about 30 minutes until golden. Remove from oven and let sit in pan for 10 minutes before removing. Turn out onto plates and serve warm. Serve with butter and honey. Serves 6