Sunday, September 9, 2012

Corny Cornbread

Is it legal to have a steamy slice of corn bread without a dollop of honey butter?  Absolutely not-- a crime at the very core... or "corn" in this case, which is why I'm including a quick honey butter recipe.  I came across a cute kid's cookbook called "Simply in Season Children's Cookbook," with recipes to match the year-round harvest.  I love that idea!  This made some great moist cornbread!  I used plain yogurt and milk combination.  It was really good!

Simply in Season
by Mark Beach and Julie Kauffman
Serves 9
• 2 cups cornmeal 
• 1/4 cup honey or brown sugar 
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 2 cups milk, yogurt, or combination 
• 3 eggs (beaten) 
Mix in.
• 2 cups corn (I just used a can, drained.)

Mix in. Pour into greased 2 1/2-quart / 2.5-L casserole or ovenproof frypan. Bake in preheated oven at 350F / 180C until toothpick inserted in center comes out clean, 40 minutes.

Honey Butter
1/4 cup butter, softened
1/4 cup honey
Place the butter in a small bowl. Gradually add honey until desired thickness is attained.
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kt said...

now this sounds like a winner. i think i'll make this along with baked chicken and baked beans.

Ashley said...

I love cornbread. I make one with yogurt, too...but I never tried it with honey butter. YUM!