Description
Delicious moist cornbread, the classic soul food side to complete an amazing dinner.Â
Ingredients
- Dry ingredients
- 1–1/2 Cup INDIAN HEAD Ground Stone Yellow Cornmeal
- 1/2 Cup All Purpose Flour
- 1/2 Cup White Sugar
- 1–1/2 Tsp Baking Powder
- 1 Tsp Salt
- Wet ingredients
- 2 Eggs
- 1 Cup Buttermilk
- 1/2 Cup Melted ButterÂ
- 1/3 Cup Vegetable Oil
- 3 Tbs HoneyÂ
- Baking dish
- 2 Tsp Butter
- Pam Non-Stick Baking Spray
Instructions
- Â Preheat the oven to 350 degrees.
- Â Wipe all sides of the baking dish down with the 2 tsps of soft or melted butter and lightly spray all parts well with Pam non stick baking spray.
- Â Get a large size mixing bowl, place a sifter over it, and add in the dry ingredients pouring them through the sifter, then remove any thing left over in the sifter.
- Â Melt a 1/2 cup of butter and set it aside to chill.
- Â Get a medium size mixing bowl and add in all the liquid ingredients (except the butter) then stir well.
- Â Stir in the butter once it chills.
- Â Add the wet ingredients to the dry ingredients and stir just until everything is well blended, don’t over stir.Â
- Â Add cornbread mix to the baking dish and place in the oven.
- Â Bake for 40 minutes or until you can stick a knife in the center and it comes out clean.
- Â Set the cornbread on the counter and add a tablespoon of butter and drizzle a little honey over it while it’s hot if you want.Â
