I don't know about you, but I think that people have a reallllyyyyy weird thing with cornbread. I lived in Texas for a while, and it seems that the South as a whole would be shocked and appalled at a sweet cornbread. Their cornbread is crumbly and savory. Hey, I like that too ... but there's something about cornbread that's moist with just a touch of sugar that gets me excited.
That's the saddest realization I've ever come to on this blog.
Anyway .. say what you will, this cornbread is really delicious. Put away your Jiffy mix, and get out the butter and honey.
You'll need.... (this is for a TON of cornbread, like a 9x13 pan full)
1 cup of yellow cornmeal
3 cups of all purpose flour
1 1/3 cups of sugar
2 Tablespoons of baking powder
1 teaspoon of salt
3/4 cups of vegetable oil
1/3 cup of melted butter
2 tablespoons of honey
4 eggs, beaten (be gentle)
2 1/2 cups of whole milk
Optional: some diced pickled jalapenos or a can of green chilies would be great in this. You can also add some cheddar or Monterrey jack cheese ... lots of tasty options.
Alrighty, preheat your oven to 350 degrees, and grease a 9 x 13 inch baking pan.
In a large mixing bowl, put in your flour, salt, sugar, cornmeal, and baking powder.
Mix until just combined.
In a separate bowl, add your eggs, vegetable oil, melted butter, honey, and milk. Whisk together.
Add the egg mixture to your batter, and stir until just combined.
That's it for the batter! At this point I would add in any cheese or peppers if you want to spruce this recipe up a bit. I didn't think about it until later... it was still delicious on it's own!
Add the batter to your greased baking dish.
Bake for 45 minutes until it starts to turn golden and shows a few cracks on the top.
Let it cool for a bit, then slice it up and serve warm with some melted butter and honey. Ohhhh man. I ended up serving this with my chicken tortilla soup ... keep an eye out for my next post for that recipe!
Hope you enjoy, even if you like the crumbly stuff.