The humidity is finally starting to break here in South Florida, and I find I’m getting increasingly excited about meals like this one. What’s not to love about a bowl of hearty beef chili and sweet, melt in your mouth cornbread? This cornbread and I go way back, and I was thrilled when I found a recipe to recreate my favorite cornbread at home.
Back as a kid I didn’t realize there were different types of cornbread, only that some I preferred more than others. As I got older I realized the common denominator among the cornbread I liked was sugar. I know there are many die-hard southern cornbread fans that don’t like their cornbread sweet and dessert-like, but I can’t imagine my cornbread any other way. I’m the same way with coleslaw….I like it sweet, of course!
Back in the early 2000’s as a new mom, when cooking was really starting to “come together” for me, I found this recipe online for Marie Callender’s famous golden cornbread. It’s SO good, and I’m happy to share it with other sweet cornbread fans! Which type do you prefer?
- 1¼ cup flour
- ¾ cup cornmeal
- 2 tsp baking powder
- ⅓ cup sugar or honey granules
- ¾ tsp sea salt
- 1¼ cup whole milk
- ¼ cup melted butter or coconut oil
- 1 egg
- Honey Butter ~ 1 stick butter, softened blended with ⅓ cup honey
- Preheat oven to 400 degrees.
- Combine flour, cornmeal, baking powder, sugar and salt in medium bowl.
- Add milk, melted butter and egg. Mix well until just combined. Don't overmix.
- Pour into a greased 8 x 8 pan.
- Bake 25 to 30 minutes or until top is golden brown. Let cool slightly before slicing.
- To make honey butter ~ blend with mixer on high until smooth and fluffy.