I love to cook and bake and although I don’t have much time during the week, I try to make it a point to make at least one dinner from scratch per weekend. Sometimes it’s a brand new recipe and other times it’ll be something I already know the family loves, like corn bread. It goes with everything from warm fall soups to summer barbecues and in my house it doesn’t last no matter what time of year! Many opt for making it out of a box, but did you know that making cornbread from scratch is just as easy, and much tastier? The flavor is richer, and the texture is moist, for me making it from scratch is a must! Of course when making it from scratch only the best ingredients will do like fresh milk and eggs, P.A.N. Cornmeal, and quality flour.
1 cup of P.A.N Cornmeal
1 cup of white flour
2/3 cup of white sugar
1 tsp. of salt
3 1/2 tsp. of baking powder
1 cup of milk
1/3 cup of melted butter
1 tbsp. of honey
Preheat oven to 400º
In a bowl combine cornmeal, flour, salt, sugar, and baking powder. In a separate bowl combine butter, egg, milk, and honey and mix well. Pour into the dry mixture and stir until a batter is formed.
Spray a cake pan with cooking spray. Pour batter in the prepared pan.
Bake for 15-17 minutes, or until a toothpick in the center of the cornbread comes out clean.
Top with butter and honey, serve warm!
My secret to a super moist cornbread is using butter instead of oil, and as a bonus it adds another layer of flavor, buttery goodness!
If you haven’t heard of PAN. Cornmeal, it’s a staple in many Latin households. It’s been around many years, but just recently catching on in the U.S. It’s the number one cornmeal in South America. So many of their signature recipes are made with P.A.N., including the world famous, and one of my personal favorites, the Venezuelan Arepa.
Adding honey to this already delicious yet quick and easy recipe is key. It doesn’t make it overly sweet, but adds that extra gusto that inspires this Honey Butter Cornbread to be so special.
I served this recipe up alongside a grilled steak and roasted potatoes for our Sunday night dinner and as usual, it was a hit. This is a versatile dish that can even work as a dessert or breakfast. In fact, I was hoping to have enough Honey Butter Cornbread left over for the kid’s meal in the morning, but just as I expected, it didn’t last!
What’s your ‘go-to’ from scratch recipe?