There’s nothing like a piece of cornbread, smothered in butter, to eat with a bowl of chili or or some good ol’ southern food. Growing up, my mom would frequently bake up a pan of it and has recently given her recipe to me.
She’s the queen of making up food as she goes along so getting her to write down a recipe is a feat in it’s own. She comes up up with so many wonderful dishes, but she cooks by faith and not by sight 😂. But I’m holding on to hope that eventually she’ll give me her shrimp pasta salad recipe…(big hint when you read this mom)!
One of the unforeseen benefits of blogging has been that she has now started to write down the recipes as she goes along because she wants to share them with me because “maybe you can post this on your blog”. The love and appreciation of good cooking is something she passed along to all of her children but extra phone calls to talk recipes has been so much fun for me! It’s our version of talking “shop”.
What Type of Cornmeal Should I Use?
Feel free to use either yellow or white cornmeal. In these pictures, I used white cornmeal but yellow definitely makes for picturesque cornbread…they both taste great!
I love you mom! Happy Mother’s Day! I hope you all enjoy this cornbread recipe as much as I do 🙂
- 1 cup water
- 1/4 cup oil
- 2 eggs
- 3 tbsp honey
- 1½ cup corn meal (white or yellow)
- ½ cup flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- Preheat oven to 400° F.
- Grease 8×8 pan and set aside.
- Using a whisk, mix the water, oil, eggs and honey in a bowl.
- In another medium sized mixing bowl, mix the corn meal, flour, sugar, baking powder and salt.
- Add the wet ingredients into the bowl with the dry ingredients and mix until there are no lumps.
- Bake for 15-20 minutes until golden and a toothpick inserted in the middle comes out clean.