HOMEMADE HONEY CORNBREAD

I had never been a huge fan of cornbread. Often it was dry and not very flavorful. I’ve tried so many different mixes and never found one that I loved. After a lot of recipe testing and trying various ratios of butter, vegetable oil, and sugar, I finally have a recipe that I love!! Good thing that everyone in my house loves cornbread because they had to eat a lot of it. But when I got two thumbs up from everyone, and the cornbread disappeared in less than a day, I knew I had a winner of a recipe.

THE BEST CORNBREAD RECIPE:

After coming up with this recipe, I will never buy a cornbread mix again. It comes together so quickly, in just 10 minutes, with simple ingredients, and the taste is amazing!

1. Flour/cornmeal: Equal parts of flour and cornmeal ensure a good amount of cornmeal flavor. Too much flour can leave your cornbread flavorless and dry.
2. Butter/oil: Why do I use both? Butter is used in baked goods to add flavor and some moisture (though not as much as oil). Oil is used in baked goods, especially in breads, to add loads of moisture, but it doesn’t add anything to the flavor. By using both, you get the rich flavor of the butter and the desired moisture from the oil.
3. Honey: Honey and cornbread just go together like peanut butter and jelly or milk and cookies. Adding a little honey to the batter gives this cornbread a delicious yet subtle honey flavor.
4. Eggs: Most cornbread recipes you’ll find call for one egg. I have found that adding an extra egg gives this cornbread a little more lift, making the cornbread less dense and more moist.
5. Buttermilk: Buttermilk makes baked goods extra moist and adds so much flavor. Using regular milk just won’t yield the same delicious, moist result. **See more on buttermilk below

BUTTERMILK SUBSTITUTE:

I’m sure we’ve all been there…You’re making a recipe that calls for buttermilk, and you just don’t have any. What do you do? Do you just scrap the recipe or just replace it with regular milk? No!

Buttermilk is required for this recipe. But if you don’t have any, you can make a buttermilk substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for the moistest, richest texture, but you can use lower-fat or non-dairy milk in a pinch.

This cornbread pairs perfectly with my Slow Cooker Chili for a delicious, satisfying meal!