Cornbread

I’m not really a fan of the traditional Southern cornbread that’s rather heavy. I grew up on sweet and cornbread that is more cake like.
This recipe from Julia Collin Davison fits that bill:

This recipe uses a lot of honey for sweetness

Buttermilk for a softer, moister texture to the cornbread

Melted butter for richness and flavor making a tender crumb and crispy crust

Baking Powder and Baking Soda makes the cornbread fluffy and light and airy. 

Coarse grind Corn Meal for that little crunch in your cornbread. If you would rather not have the crunch, use a finer grind cornmeal.

WANT AN EVEN MORE CAKE LIKE CONSISTENCY TO YOUR CORN BREAD?

You can substitute the all purpose flour for cake flour, or change the ration of cornmeal and flour to two parts flour to one part cornmeal. That’s what’s great about baking. You can take a basic recipe and tweak it until you get something just right for you!

THIS RECIPE IS SUPER EASY TO MAKE!



All you do is mix the dry ingredients together.



Then mix the wet ingredients together.



Then mix the wet and dry ingredients and pour into a square metal pan.



Bake for 30 minutes at 375 degrees F or until slightly browned. (I baked mine in my gas oven at 350 degrees F on convection, and the top got browned way before the inside was cooked. I put some foil on top until it was fully cooked). 

Let it cool for about 10 to 15 minutes and cut into squares.

When I say this is super easy…I mean super easy.



My favorite way to eat corn bread is slathered with rich, creamy butter!

And cornbread goes with everything or is great all by itself!

You can check all of Julia’s “Julia at Home” video’s on You Tube.