Toasted Cornmeal Cornbread
Ingredients for Toasted Cornmeal Cornbread
2 cups (288g) yellow cornmeal, finely ground
2 cups (240g) all-purpose flour
1 Tbsp baking powder
1 Tbsp Kosher salt (may want to reduce to 1 tsp)
1.5 cups whole milk (may want to replace with skim milk)
1/2 cup honey, warmed
2 large eggs, beaten
1 stick unsalted butter, melted
Directions for Toasted Cornmeal Cornbread
Preheat oven to 350 degrees F. Lightly spray a 9 x 9 inch metal pan with non-stick spray.
In a large skillet, over medium-high heat, lightly toast the cornmeal. Stir or shake pan to prevent over browning. Cornmeal should turn light brown in about 5 minutes. Transfer to a large bowl.
Add to the large bowl all-purpose flour, baking powder, and salt. Whisk together.
In a medium bowl, whisk together milk, honey, and eggs. Add the liquid ingredients to the dry ingredients. Use a whisk or fork to mix together until batter is moistened. Add melted butter and mix into the batter.
Pour the batter into the prepared metal pan. Bake 25-30 minutes until golden brown. Test doneness with a toothpick inserted in the center of the bread; toothpick inserted should be clean when removed. Let the cornbread cool on a rack for 15 minutes prior to cutting. Serve warm or at room temperature.
Recipe courtesy of Food and Gladness