My father loved corn bread and was satisfied with a version from a mix. This recipe, adapted from Well Plated, is similar to what his mother would have made, updated with herbs and cheese.
Preheat the oven to 425 degrees. Coat an 8×8 pan with butter or oil. Line the pan with enough parchment paper to overlap the sides; this prevents sticking and makes handles for removing the finished corn beard. Grease the bottom of the parchment as well.
Mix together 1 cup corn meal (coarsest grind you can find), 1 cup white flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt, and 1 generous tablespoon of chopped fresh rosemary.
Mix together 1 cup buttermilk*, 4 tablespoons melted butter, 2 eggs, and ¼ cup honey. *I don’t keep buttermilk on hand; you can make your own for baking purposes by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and letting it stand for 5-10 minutes.
Make a well in the dry ingredients and pour in the wet ingredients, mixing thoroughly. Stir in ½ cup of the sharpest cheddar cheese you can find.
Pour the batter into the pan and top with ¼ cup of cheese. Bake for 18 minutes – depending on your oven – until golden brown and a toothpick comes out clean. The edges will be slightly darker.
Serve with butter and drizzled honey. I use this along with a hearty soup or chili to make a meal.
dont think ive ever had american corn bread….i mean…ive had corn bread….but over here it is litterally bread…made of corn..(its not white or brown…its yellow…ooooo) anyways..im the only person here that likes it…so it doesnt get bought very often
can i leave the honey out and replace it with more cheddar?
@Farscythe more cheese, a bit more butter and milk…you want to replace the 1/4 cup of wet ingredient you are are omitting with something comparable.
righto…well..i guess ill be trying a slightly altered version of this in the near future then 🙂
If you skip the honey, you will probably want to add just a bit of sugar to help the flavor.
i really dont….99% of the time i dislike sweet stuff
(1% of the time i go on a sugar binge coz it is needed)
Cornbread with no sweetening agent added at all is fucking disgusting though.
Like 15-20 grams of sugar is what I’m saying, not enough to taste sweetness so much as enough to get rid of that bitter oh crap there is nothing sweet in this cornbread flavor.
i have noted your advice
consider yourself duly noted
i shall now proceed to ignore said advice and learn the hard way
its how i do 🙂
also…15 to 20 grams of sugar….is a fuckload of sugar where im from
For a whole pan of something? That’s like a tablespoon and a half of sugar for something that should make 6-8 servings.
Wow, I didn’t realize that was so excessive given the European baked goods I’ve had are still pretty sugary.
i live in the blandest flavoured part of europe
we be healthy….but lacking in flavour
Oh that was hilarious
You get lots of cheese though, right? Right???
Signed,
I like cheese more than sugar
oh yeah..cheese galore here 😀
oddly enough…no cheddar…thats an english thing
I love cornbread! I don’t even need soup or chili with it. With honey and cheese what’s not to like? Temps just climbed back into the 90’s so sadly this will have to wait until it cools off again and I can run the oven. Damn global warming!
@Hannibal here too…mid 90’s all next week, currently so humid that breathing feels “thick”.
I love cornbread w/ Jumbalaya. May have to do this before the young ones leave.
…I’ve had more than one breakfast that involved essentially plain cornbread fried in a pan served with honeyed butter
…that & a good coffee isn’t a bad way to start a day?
Ha! @SplinterRIP you have excellent taste!
We have a restaurant in town that does hoecakes for breakfast that are basically this. And they’re really good.
It’s a super nostalgic taste for a lot of Americans, sort of like I think polenta must be for some Northern Italians. Make it and then you’ll be just a little closer to understanding the weird bunch of us who post over here.
That was for Farscy. I’m sure the US crowd already knew this.
Has anyone here ever used Mike’s Hot Honey in baked goods? I wonder if any of the heat would withstand the oven, it’s pretty mild. It might be good in this for those of us that like a bit of a kick , but not @myopicprophet levels of heat.
@Hannibal isn’t that the stuff that he started as a pizza dressing?
I think people use it on pizza, I put it on biscuits.