Homemade Cornbread
Homemade Cornbread is the perfect accompaniment to a soup, stew, or beans. One of my favorite brands to pick up and use is Jiffy Cornbread
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Ingredients
- 1 cup milk
- 1/4 cup melted butter
- 3 tbsp honey
- 1 tbsp baking powder
- 1 large egg
- 1/2 cup sugar
- 1/2 tsp salt
- 8.5 oz can of drained corn
- 1 1/4 cups yellow cornmeal
- 1/4 cup diced pickled jalapeños optional
- 1 cup flour
Instructions
- Heat oven to 400°F. Spray the bottom and sides of an 8″ square pan, 9″ round cake pan with cooking spray. Or use a cast-iron skillet.
- In a large bowl, mix butter, milk, and egg until well blended.
- Add cornmeal, flour, sugar, baking powder, and salt, stirring until flour is moistened.
- Stir in the corn and chopped jalapeños (the batter will be lumpy).
- Pour the batter into the pan with even distribution and smooth the top of the pan.
- Bake for 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and brush honey on top, let soak.
- Serve warm.
Love your recipes
Do you have a recipe for easy fudge
Can I leave out the corn and the jalapeños ?? Would that change the taste? I was looking for a good recipe for regular cornbread ?
I do all the time. My husband likes it with the peppers and I don’t neither like the corn. So I mix it up leaving out the corn in all of it and 1/2 the patch no peppers. They come out perfect.