A staple in the south has always been cornbread, so naturally there are many variations. I, of course love good ol down home cornbread like Grandma makes. However, I’ve always liked it a little on the sweet side. When I stumbled upon this recipe for this sweet cornbread, I haven’t stopped making it (I really wish I could remember where I found the original one…but this one I’ve tweaked a little anyways). And when I say sweet…I mean sweet, like cake, it’s amazing. Put it under some chili and you’ve got you a meal!
Now I must start off by saying something about a must have for my kitchen. Used to, regular old Adams Vanilla extract worked perfectly fine for me, I never really knew Vanilla…until- I found this gem. Of course any Mexican Vanilla is wonderful, it adds just the right amount of umph. I am a big fan of using vanilla in almost anything I make that is on the sweeter side. I found this Vanilla at a local store here in Marshall, Charley and Bellas, and I’ve never looked back. I highly recommend adding it to your baking needs section of your fridge.
Now…moving into the Cornbread…you need the following- (don’t worry, a more condensed picture free version of the recipe is at the end of this post).
I really wish this were a more exciting recipe to photograph for my first recipe post…but its not. Sorry..it’s still good. Sift all of the dry ingredients together two times, this makes the cornbread nice and fluffy.
In a separate bowl, slightly larger, start combining the “wet” ingredients. I also want to share a couple of egg tips I have acquired..you may or may not know. This particular recipe calls for room temperature eggs, and if you are like me you always forget to put them out and let them get to room temperature. Easy fix, put them in a bowl of room temperature water (not hot, you dont want to start cooking them). I leave them in for about 5 minutes or so and boom, room temperature. Also…not that beating eggs is all that difficult of a task, but if you want them to go a little quicker just give a quick poke with a fork to each yolk and they blend together so much quicker.
In the mean time, make sure that you have your skillet heating up in the oven with the butter melting bubbly hot at 350. This allows the cornbread to start cooking right when it hits the skillet and gives it a nice and crispy crust. And if you don’t have a cast iron skillet, I highly recommend making the investment.
Once you have combined the dry ingredients in with the wet ingredients (don’t over stir), take the skillet out of the oven and start pouring. See how it starts to bubble up immediately around the edges. 30 minutes in to the baking process, turn the cornbread around in the oven and bake for 10 more minutes or until a tester comes out clean. Then combine the honey glaze, brush on top, and there you have it!
Isn’t it pretty? It’s delicious too!