What's better than cornbread to eat with chili? Nothing! Toss aside those stale oyster crackers and mix up a pan of this sweet, moist, buttery bread. This bread doesn't require much more effort than the boxed brands, but tastes so much better.
I found this recipe at Food & Wine. I was intrigued by toasting the cornmeal prior to baking. The aroma of the toasting cornmeal was amazing! The toasty, nutty flavor held up through the baking process and could be tasted in the bread. Some highlights of the recipe was the toasted cornmeal, the low lights were the high amounts of salt or butter. Next time I make this cornbread, I'm going to experiment with decreasing the salt, using skim milk vs. whole, and reducing the amount of butter.
Let me know if you do a healthy redo to this recipe; I can't wait to hear how it turns out. Here's to food and gladness!
CLICK HERE for a printer friendly recipe. Make one 9 x 9 inch cornbread.
Ingredients for Toasted Cornmeal Cornbread
- 2 cups (288g) yellow cornmeal, finely ground
- 2 cups (240g) all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp Kosher salt (may want to reduce to 1 tsp)
- 1.5 cups whole milk (may want to replace with skim milk)
- 1/2 cup honey, warmed
- 2 large eggs, beaten
- 1 stick unsalted butter, melted
Directions for Toasted Cornmeal Cornbread
- Preheat oven to 350 degrees F. Lightly spray a 9 x 9 inch metal pan with non-stick spray.
- In a large skillet, over medium-high heat, lightly toast the cornmeal. Stir or shake pan to prevent over browning. Cornmeal should turn light brown in about 5 minutes. Transfer to a large bowl.
- Add to the large bowl all-purpose flour, baking powder, and salt. Whisk together.
- In a medium bowl, whisk together milk, honey, and eggs. Add the liquid ingredients to the dry ingredients. Use a whisk or fork to mix together until batter is moistened. Add melted butter and mix into the batter.
- Pour the batter into the prepared metal pan. Bake 25-30 minutes until golden brown. Test doneness with a toothpick inserted in the center of the bread; toothpick inserted should be clean when removed. Let the cornbread cool on a rack for 15 minutes prior to cutting. Serve warm or at room temperature.