Monday, September 30, 2013
Corn bread for that Chili Season
With fall under way, everyone needs a dependable corn bread to serve alongside soups, stews and chilies--or just to eat as a quick breakfast with honey drizzled on top.
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This Recipe only takes 50 minutes
2 cups yellow cornmeal
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 tablespoon sea salt
2 cups whole milk
½ cup (1 stick) unsalted butter, melted
½ cup honey
4 eggs, lightly beaten
1. Preheat the oven to 375˚. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then set aside.
2. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt until combined. Set aside.
3. In a medium bowl, whisk the milk with the melted butter, honey and eggs until combined. Add the milk mixture to the cornmeal mixture and, using a spatula or wooden spoon, stir until just combined.
4. Transfer the batter to the prepared baking pan and bake for 30 minutes or until golden brown. Let the corn bread cool slightly before slicing and serving.