Difficulty: Intermediate
It’s crumbly, dry and similar to eating sand. I’m really selling it aren’t I?! I know some people don’t like corn bread because of the texture. If you’ve eaten a bad batch I completely understand. You need a gallon of milk just to wash it down.
This corn bread recipe is the opposite of dry and crumbly. It is moist, sweet and dense. It’s the perfect accompaniment to a steaming bowl of spicy chili or smokey ribs and baked beans. It’s amazing as is, but certainly can be improved when slathered with butter and drizzled with honey. The choice is yours.
Trust me when I say this corn bread experience will be life changing. If you were a hater before this recipe will make a believer out of you. Whip up a batch this weekend and let me know what you think.
Corn Bread
1 ½ Cup Yellow Corn Meal (not corn bread mix)
1 Cup All Purpose Flour
1 Cup Buttermilk (real buttermilk is preferred, but homemade buttermilk works in a pinch)
½ Cup Butter, melted
½ Cup Apple Sauce
3 TBSP Sugar
2 TBSP Honey
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 tsp Vanilla Extract
2 Eggs, room temperature
Preheat oven to 400° F(375°F for dark metal). Combine all dry ingredients in a large mixing bowl and make a well.
Combine all wet ingredients in a separate bowl.
Mix wet ingredients well to ensure incorporation of honey.
Pour wet ingredients into well and mix with dry to combine.
Batter may be a bit lumpy, don’t over mix. Let batter rest for five minutes. Pour into a greased 8×8” or 9×9” baking pan.
Bake for 20-25 minutes, until middle is set and edges are golden. Let cool 5-10 minutes before cutting and serving. 9-12 servings
How do you do your homemade buttermilk? When I do it, I add lemon juice to milk and let it sit for 10 minutes. The ratio is 1 tablespoon juice to 1 cup milk. Not quite as good as the real deal but works in a pinch! I’ll have to give this recipe a try as the boys love corn bread but it makes a huge mess on account that it’s so crumbly!
White vinegar and milk roughly the same ratio. I always have white vinegar, but I don’t always have lemon juice. Give this recipe a try with chili or tortilla soup. It’s the perfect addition!