There aren’t many sides more Texas than cornbread, and these HungryTexans love ourselves some cornbread. Hot, cold, honey buttered or molassesed, we’ll eat it any way you slice it & believe it or not it’s almost as easy to make homemade cornbread from scratch as it is to bake from everyone’s favorite blue & white box. You’ll be done in a jiffy (*wink*).
You probably have most of this in your pantry already!
1 c corn meal
1 c flour
2 tsp baking powder
1 tbl sugar
1/2 tsp salt
1 tsp old bay (Texas meets Mid-Atlantic, yall!)
1 dash of chili powder
1 c sour cream
1 tbl honey
1/4 c buttermilk
2 tbl vegetable oil
Preheat your oven to 400 & start by combining all your dry ingredients in a large bowl. Then add your egg (note: I regretted using a whisk for this task, I recommend a fork so your egg doesn’t get all caught up in the tines!).
Then mix in all your soggy ingredients – sour cream, buttermilk, oil & honey.
Pour your chunky-ish batter into a greased loaf pan & bake 25-30 minutes until your loaf is golden!
Serve alongside your favorite soup or g’nosh a big hunk for breakfast!