Monday, February 13, 2012

Honey Buttermilk Cornbread 5/5 Spoons

(Check out that chili. Gahhhh, so good.)

So, I've made an obscene amount of cornbread in the last few years. Today I made Whole Foods Vegetarian Chili (which is by far my favorite chili ever) and made my own cornbread to go with it. I feel confident enough to make cornbread and pizza dough without a recipe anymore. I've made cornbread before but this one is better, trust me. And this recipe is like really not that bad for you which is a bonus. Here is my recipe:

1 c. all-purpose flour (I might try bread flour next time, we shall see)
1. coarse cornmeal
2 t. baking powder
1/2 t. kosher salt
1 c. buttermilk
1/4 c. honey
1/4 c. extra virgin olive oil (or any oil of your choosing)
1 egg

Preheat oven to 425 degrees. Grease a 9-inch pie/cake pan or line a 12 cup muffin pan.

Add all dry ingredients (through salt) into a large bowl and whisk until combined. In another bowl or measuring cup combine all wet ingredients and whisk. Add wet to dry and mix until combined but not beyond that. It will be thick like a cake batter. Add batter to the pan and place in top 1/3 of your oven. Bake for 15-20 minutes or until a toothpick comes out clean or when you press the top it is firm yet yielding. Let cool for a few minutes and then turn out onto a cooling rack. This is great warm or cold. Wrap your leftovers in some aluminum foil/plastic wrap. It will only last 1 or 2 days before getting pretty dry.

(Yeah, I should have taken a picture of my cornbread, but this one from Hungry-Texan is pretty close to mine)

So, you could add tons of things to this. Green onions, cheddar cheese, cracked black pepper, soyrizo, corn kernels, jalapenos, etc. The world is yours! I'm going to try making this vegan so I will get back to you all on that soon. This is a incredibly tender but not wet cake that is wonderfully sweet and corn-y.

Enjoy! And I hope you are all looking forward to my Valentine's Day dinner/dessert post this week. It will be sickeningly cute, trust me. ; )

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