Friday, October 21, 2011

Honey, you and I have a date with Cornbread!

Favorite Cornbread

1  Cup  Flour
1  Cup  Cornmeal (and don't get mixed up and grab the Grits, please)
1/4  Cup  Sugar
4  teaspoons  Baking Powder
3/4  teaspoon  Salt
2  Eggs
1/4  Cup  Butter, softened
1  Cup  Buttermilk

Mix together the dry ingredients.  Gently beat in the Eggs, Butter, and Buttermilk; stir until just incorporated.  Pour into a greased 8 x 8 pan.  Bake at 425* for 25 minutes.  Cut into 9 squares.  Serve hot with plenty of Butter and Honey.

Oh, Honey, you and I have a date with Butter and Cornbread!

Take it one step further for a yummy Corn Spoon Bread:  Double the recipe, add 2  Cups  Corn, (drain well if using home-froze Corn or canned Corn) and 1  Cup  Sour Cream.  Bake in a greased 9 x 13 at 350* until golden brown, about 45 minutes.

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