Cornbread is one of those things that is hard to get right. When it’s done right, it’s amazing. Otherwise, it’s relegated to the blah, meh, and not worth the calories category of food.
We’ve gone through many cornbread recipes that fit the latter.
And then, of course, My Mama comes to visit. And all of a sudden, we hit the cornbread jackpot. Amazing.
We served this up with a side of Sweet Potato + White Bean Chili. I practically had to hide the remaining pieces from The Hubster. Otherwise, he would have devoured the entire pan.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 1 cup cornmeal
- 1 cup unbleached all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 3 tbs sugar
- 1 tbs honey
- 1 cup rice milk
- 1/3 cup safflower oil
- 1 large egg, slightly beaten
- 1/2 cup corn (frozen or fresh)
- Preheat oven to 375°F.
- Lightly grease an 8 or 9 inch square pan.
- Combine dry ingredients (cornmeal through sugar). Whisk to combine.
- Add in honey, milk, oil and egg. Stir until just combined. There should be scattered clumps of flour, about the size of baby peas.
- Stir in corn.
- Pour batter into prepared pan and bake for 30-35 minutes, or until the cornbread is starting to brown slightly, especially at the edges, and a knife inserted comes out clean.
- Serve hot!
Nightshade free, dairy free, and soy free.