cornbread

cornbread

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!

cornbread_ingredients

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 egg

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!).

cornbread_egg

 

Then mix in all your soggy ingredients – sour cream, buttermilk, oil & honey.

 

cornbread_liquid

 

Pour your chunky-ish batter into a greased loaf pan & bake 25-30 minutes until your loaf is golden!

 

cornbread_wetingredients

Serve alongside your favorite soup or g’nosh a big hunk for breakfast!

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