Circle B Kitchen
This is old timey simplicity at its finest, and cornbread done the way it’s been made in our family since the 1950’s. It’s nothing fancy or tricky; just ever so good. Serve with homemade honey butter (recipe below), if you like.
Ingredients:
1 ½ cups corn meal
1 ½ cups flour
1 ½ tablespoons baking powder
1 ½ teaspoons salt
½ cup vegetable oil
3 tablespoons sugar
2 eggs
3/4 cup buttermilk
3/4 cup whole milk
Preheat the oven to 375 degrees.
You will need an 9-inch cake pan or cast iron skillet that’s been greased or sprayed with cooking spray. You could also use a 9-inch square baking pan.
Combine the first four ingredients (dry ingredients) in a medium bowl and whisk to fully incorporate.
In a second bowl whisk together the last 5 ingredients (wet ingredients).
Stir the wet ingredients into the dry and then pour into the prepared baking pan.
Bake for about 30-35 minutes or until slightly golden on top. Let cool slightly before removing from the pan and cutting.
Homemade Honey Butter
For each ¼ cup of softened butter, you will need 1 tablespoon of honey.
Use a fork to stir the butter and honey together. When completely combined, place on a sheet of plastic wrap and shape into a log as you wrap it up. Twist the ends of the plastic wrap to seal.
Place this in the refrigerator for at least an hour or until it’s firm. Slice as needed. Alternately, you can just place your honeybutter in a small bowl and refrigerate until ready to serve.