My kids love cornbread. A whole pan of it can be made to disappear in an evening in this house. I have not yet stumbled on a recipe that is perfect. Some are too dry, some not sweet enough and some have pieces of corn in them (ick). So I was happy to give Martha’s recipe a try, from May Living.
Mix together 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder and 1 tsp salt. Mix in 1 egg and 1 cup milk (the recipe says to use either goat milk or regular milk – I used regular) and 4 tbsp melted butter. The recipe says to use an iron skillet in the oven. I used a heavy metal round cake pan. Preheat the oven to 400 and heat the pan in the oven with 1 tbsp butter, then pour the batter in. Bake for 25 minutes then brush the top with 2 tbsp honey. This was a winner. Heating the pan in the oven meant that this got really crunchy around the edges but stayed very soft and moist in the middle. I liked the honey on top of it. My kids like to put honey on their cornbread and this was enough so that they didn’t need to slather more on. Very nice recipe.