Description
Delicious, moist, semi-sweet, buttery cornbread! The perfect side dish to complete a full-course soul food meal.
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 Butter
- 1/3 Cup Vegetable Oil
- 3 Tbs Honey
Baking dish
- 2 Tsp Butter
- Pam Non-Stick Baking Spray
Instructions
- Preheat the oven to 350°F.
- Get a large mixing bowl, place a sifter over it, and pour the dry ingredients through the sifter, then discard anything left in the sifter.
- Melt a 1/2 cup of butter and set it aside to chill.
- Get a medium size mixing bowl and add in all the liquid ingredients (except the butter) then stir well.
- Stir in the butter once it chills.
- Add the wet ingredients to the dry ingredients and stir just until everything is well combined; don’t over-stir.
- Wipe all sides of a baking dish with the 2 tsps of soft or melted butter, and lightly spray all sides with Pam non-stick baking spray.
- Add the cornbread mix to the baking dish and place it in the oven on the bottom rack.
- Bake for 40 minutes, or until you can insert a knife into the center and it comes out clean.
- Set the cornbread on the counter, add a tablespoon of butter, and drizzle a little honey over it while it’s hot, if you want.
